Ingredients
3 large egg whites3/4 teaspoon vanilla extract3/4 cup sugar1/4 cup baking cocoaGLAZE:3 ounces semisweet chocolate, chopped1 tablespoon shortening
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa.
Line baking sheets with parchment. Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars (about 1-1/4-in. diameter) onto prepared sheets, or drop by rounded teaspoonfuls .
Bake at 300° until lightly browned, 30-35 minutes. Remove from pans; cool on wire racks.
In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.
