Meringues

Author

Unknown

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Recipe

Measurements	Ingredients
(Number not specified, e.g., 3-4)	Egg Whites (Room Temperature)
One to Two Tablespoons	Hershey’s Cocoa Powder (Optional, for chocolate meringues)
$\frac{1}{4}$ Cup per Egg White (Total 1 $\frac{1}{2}$ cups mentioned for a quantity)	Sugar (Regular granulated)
Optional Add-ins:
	Chocolate Chips
	Nuts, Chopped
	Coconut, Flaked

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Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Ensure egg whites are at room temperature.
3. Beat the egg whites until foamy (“till foamy”).
4. Gradually add the sugar ($\frac{1}{4}$ cup per egg white used, or a total of 1 $\frac{1}{2}$ cups if using approximately 6 egg whites as implied by the total sugar amount).
5. If making chocolate meringues, add one to two tablespoons of Hershey’s cocoa powder.
6. Beat all ingredients together until thick and glossy (stiff peaks form).
7. If desired, fold in chocolate chips, chopped nuts, or flaked coconut (“or all three”).
8. Drop spoonfuls of the meringue mixture onto the prepared baking sheet.
9. Bake at 250°F until dry. (Baking time can vary significantly, from 1 to 2 hours or more, depending on size and humidity. They should be dry to the touch and easily lift off the parchment).
10. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar (optional, but helps prevent cracking).

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