Chocolate Meringue Cookies

Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1-inch wide. (Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper. Yields about 12 cookies per serving.

Serves | 10
POINTS per serving | 1

Print as 3x5 or 4x6