Mary Engelbreit Home Companion - Chocolate Meringues


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Ingredients
Makes about 36 Cookies

2 egg whites
½ cup sugar
1 ½ tablespoons unsweetened cocoa, such as Droste’s, sifted
¼ teaspoon vanilla
3 ounces (1/2 cup) mini semi-sweet chocolate chips
Parchment paper

Chocolate Meringues
A perfect way to use up egg whites and save calories too! Just don’t attempt to make these on a humid day. Cookies will last several days in an airtight container.

1. Preheat oven to 275 degrees.
2. Beat egg whites with mixer on high speed until frothy and soft peaks form.
3. While motor is running, very slowly add sugar to egg whites. Beat until egg whites are stiff and glossy.
4. With rubber spatula, gently fold in vanilla followed by cocoa and chocolate chips. Don’t overmix. It is okay if the batter is a little streaked.
5. Drop batter by teaspoonful about 2” apart on a baking sheet lined with parchment paper.
6. Bake for 35 minutes or until cookies feel dry and hard.
7. Let cool briefly on cookie sheet and then very carefully remove to cake rack to finish cooling. Store in an airtight container.

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