I'm not much of a baker but this is what I'm making. In this month's WW magazine there are some holiday recipes. The two I plan to make are "Peppermint-Fudge Truffles" and "Chocolate-Hazelnut Meringues". The Truffles call for unsweetened cocoa powder, powdered sugar, cream cheese and peppermint extract. The Meringues call for hazelnuts, sugar, Dutch Process cocoal powder, egg whites, and cream of tartar.
I was hoping not to have to buy two kinds of cocoa powder. Do you think I can use unsweetened cocoa powder in the meringues instead of the Dutch process kind?
Sher