Cocoa Cottage Bed and Breakfast Chocolate Chip Meringue Cookies
These chocolate meringue cookies are lighter than air and melt-in-your-mouth cookies that are a hit with everyone! They are simple and easy to make. One note of caution: High humidity will make them gummy, so if possible avoid baking on a day with high humidity.
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar
3 Tbsp unsweetened cocoa powder
3 Tbsp semisweet mini-chocolate chips
1. Preheat the oven to 300° F. Line 2 baking sheets with parchment paper. Set aside.
2. In a chilled bowl of an electric mixer, beat egg whites and cream of tarter until soft peaks form. Add the sugar gradually, about 1 tablespoons at a time. Continue beating and adding remaining sugar until all of the sugar is dissolved and the meringue is very shiny and tight, (stiff peaks).
3. Sift cocoa over beaten egg whites. Gently fold in with a large spatula. Gently fold in chocolate chips.
4. Use a pastry bag or drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° F for 40 minutes or until crisp. Cool pan on wire rack.
Store in a airtight container up to one week. Note-high humidity days can alter your success and cause meringues to be chewy.