Teeny-tiny chocolate meringues

Teeny tiny meringues

I made these with the extra 6 egg whites from the Jelly Centers, and they turned out nicely. Egg whites, a little
leftover lemon juice (also from the Jelly Centers) and sugar, and then
some cocoa powder mixed in at the end. Yum! This time I baked them at
250F for an hour, and everything except the huge “I’m getting lazy”
ones (which were about palm-sized) came out perfect. The big ones were
too soft, and a day later were tarry goop.


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