Carolyn's Chocolate Meringue Stars
3 egg whites
3/4 teas. vanilla extract
3/4 cup suger
1/4 cup baking cocoa
3 squares semisweet chocolate
1 tbs. shortening
In a mixingbowl beat egg whites and vanilla untel soft peak forms.
Gradually add suger about 2 tablespoons at a time beat untel stiff peak form.
Gentley fold in cocoa. Place in a pastry bag with a large open star tip # 8b.
Line baking sheets with Reynolds parchment paper. pipe stars about 1-1/4 inch in diameter, on Reynolds parchment paperor drop by rounded teasp. Bake at 300 for 30-35 minutes or untel browned. Remove from Reynolds parchment paper cool on wire racks.
In microwave or double boiler melt chocolate and shortening stir until smooth. Dip the cookie halfway into glaze place on Reynolds parchment paper to harden.
Pairs Well With
great give a way cookie