I had already made 6 dozen thumbprint cookies today when the phone rang. It was bad news calling, I won’t bore you with the details, but I can tell you the news made me fidgety. When I get fidgety, I bake.
I had 2 egg whites leftover from the thumbprints. So I decided to quickly whip up some Cocoa Caps. Yes I “know” this 
picture is reminiscent of something not so appetizing, I need to get a large star tip to pipe with, next time they will be prettier!
Cocoa Caps
- 2 egg whites
- 1/2 tsp cream of tartar
- 4-5 tbls granular sugar
- 1 tbls (heaping) cocoa powder
Pre heat oven to 300 degrees and line a cookie sheet with parchment paper. Whip the Egg whites till medium peaks are formed. While that is whipping, mix the sugar with the cocoa powder and stir till there are no large lumps. Then turn the mixer down -in my fidgety state I neglected to this, so I also got to clean the entire kitchen – and slowly add the sugar/cocoa combo. Then ramp up the speed and whip till stiff peaks.
Scoop mixture into a pastry bag or zip top bag and pipe onto a parchment lined cookie sheet. Put in the oven. Shut the oven off. Allow cookies to sit in the oven until the oven is completely cool. The cookies should be dry, but if they are still sticky turn the oven on to 200 degrees and dry for another hour or so, then cool completely.
- Jaded
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