COCOA MERINGUE KISSES

3/4 cup confectioners’ sugar

1/3 cup unsweetened (natural) cocoa powder

4 large egg whites at room temperature

1/4 teaspoon cream of tarter

1/2 cup granulated sugar

1/2 teaspoon pure vanilla extract

Preheat the oven to 300 degrees. Line one or two cookie sheets with parchment paper. If using two sheets, make sure to have one oven rack at the bottom of the top third of the oven and one at the top of the lower third, so that they’re separated by at least 4 inches.

Sift the confectioners’ sugar and cocoa through a sieve set over a medium bowl.

Using an electric mixer at medium speed, beat the egg whites and cream of tarter in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick, stiff and glossy. Beat in the vanilla. Using a rubber spatula, gently fold in the cocoa mixture, making sure it’s completely absorbed, but don’t get stir-happy or the whites will deflate too much.

Drop the meringue by slightly rounded tablespoonfuls onto the prepared sheet(s), using a finger of your free hand to push the batter off the spoon. The meringues should be about 1 1/2 inches in diameter and at least 1 1/2 inches high with charming pointy, craggy tops; place them about 2 inches apart on the prepared sheet(s).

Bake the meringues for about 25 minutes or until the outside feels dry but the inside is still soft. (Overbaking will produce meringues that are dry and crisp throughout.) There’s no need to rotate the sheets. Carefully slide the parchment off the cooking sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.

Store in an airtight container in a cool, dry place (but not in the refrigerator) for up to three days; but these are best the day they’re made.

— From Christmas Cookies: 50 Recipes

to Treasure for the Holiday Season