Cocoa Cottage Bed and Breakfast
Recipe
Cocoa Cottage Chocolate Chip Meringue Cookie: Dessert
Servings: 30
Prep time:60 minutes
Ingredients:
3 large egg whites, at room temperature
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1/4 teaspoon cream of tartar
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1 cup sugar
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3 tablespoons powdered cocoa
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3 tablespoons chocolate chips
Step 1:
1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. Set aside.
Step 2:
2. In a chilled bowl of an electric mixer, beat egg whites and cream of tarter until soft peaks form. Add the sugar gradually, about 1 tablespoons at a time. Continue beating and adding remaining sugar until all of the sugar is dissolved and the meringue is very shiny and tight, (stiff peaks).
Step 3:
3. Sift cocoa over egg whites. GENTLY fold in using a large spatula. Do not overmix or stir! (The whites will flatten)
Step 4:
4. Gently fold in the chocolate chips. Use a pastry bag or drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300 degrees F for 40 minutes or until crisp. Cool pan on wire rack.
Step 5:
Store in a airtight container up to one week.
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Nightly rate
$139 - $189
- Reviews 353
- Number of rooms 4
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Accepts gift cards
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Contact Us
- Innkeeper(s)Larry Robertson & Lisa Tallarico
- AvailabilityVisit B&B Site
- WebsiteVisit B&B Site
- EmailContact innkeeper
- PhoneView number
- Address 223 S. Mears Avenue
Whitehall, MI 49461, USA
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Cocoa Cottage Bed and Breakfast
Phone: +1-231-893-0674
Toll-free: +1-800-204-7596
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