Cookies are a real comfort food and if you are looking for dessert recipes or Cinco de Mayo recipes you might be interested in recipes like this. Chocolate cookies are one of the most popular varieties and adding meringue to your recipe makes them even lighter, more interesting, and more delicious.
Everyone has their own favorite type of cookies but chocolate tops a lot of lists. Vanilla cookies, strawberry cookies and raisin cookies are also very popular and it is fun to make different variations if you enjoy baking. Mexican ingredients such as vanilla and cinnamon work well in most dessert recipes and Mexican desserts often use these ingredients because they combine so nicely with one another.
Meringue is made with egg whites. When you beat egg whites, it is very important to ensure the mixing bowl and beater are spotlessly clean. Any spot of grease means the egg whites will not form stiff peaks, and this means that you will not be able to make meringues with them, so check that your equipment is grease-free before you start.
The following recipe makes seventy of these little treats, which might sound like a lot but they do keep well for up to a week if you keep them in a tightly sealed container. The vanilla and chocolate are amazing together and the cinnamon adds a distinctive Mexican touch, which is great if you are looking for exciting Cinco de Mayo recipes to make for the kids.
What you will need:
- 4 egg whites
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 oz chopped semisweet chocolate
- 1/2 cup white sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
How to make them:
Preheat the oven to 300 degrees F. Grease a pair of baking sheets. Grind the chocolate in a food processor, and then sift it through a sieve so that no pieces will be able to block the tip of a pastry bag. Beat the egg whites with the vanilla, salt, and cream of tartar until they form stiff peaks.
Add them to the chocolate and keep beating them on a medium speed. Add the sugar and cinnamon gradually. Pipe this mixture, a teaspoon at a time, on to the prepared baking sheets.
Bake them for half an hour or until they are starting to brown and come away from the baking sheets. Let them cool on racks and keep them in an airtight container for up to a week. You can serve these little snacks with ice cream or whipped cream. They are also nice served alone or with a glass of milk or cup of coffee. Just try to eat only one - it is nearly impossible! These are so good you will want at least two!
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