Cocoa Meringue Cookies

L'Antro dell'Alchimista
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Cocoa Meringue Cookies
5
210
90

Description

Inspired by the dessert served at Trattoria La Palazzina in Rieti, its ladyfingers are soaked in espresso that's spiked with rum and layered between pillows of rich, sweetneed mascarpone cream. Then, it's dusted with cocoa powder. Give it a few hours in the refrigerator before serving to let the flavors marry.

Ingredients

  • 100 grams granulated sugar
  • 100 grams powdered sugar
  • 100 grams egg whites
  • 2 tablespoons cocoa
  • salt

Directions

  1. Preheat the oven to 120 degrees Celsius.
  2. Mix the granulated sugar with the powdered sugar.
  3. Begin by beating the egg whites with a pinch of salt. When the egg whites begin to form peaks, add the sugar by the spoonfuls. Beat to very stiff peaks.
  4. Using a spatula and a sieve, incorporate the powdered cocoa.
  5. Line a baking sheet with wax paper and place spoonfuls of meringue onto the sheet.
  6. Bake for approximately 1 hour and 30 minutes, being careful to leave the oven door slightly ajar for the steam to be released.
  7. Once the cookies are ready, turn off the oven and leave the cookies inside to cool completely.
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NutritionView more

210Calories
Sodium10%DV240mg
Fat0%DV0g
Protein6%DV3g
Carbs17%DV52g
Fiber4%DV<1g

PER SERVING *

Calories210Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium240mg10%
Potassium85mg2%
Protein3g6%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber<1g4%
Sugars50g100%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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