These cookies will keep for a week in an airtight container.
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup unsweetened cocoa, divided
1/2 cup semisweet chocolate minichips
1/4 teaspoon vanilla extract
How to Make It
Preheat oven to 250°.
Cover a baking sheet with parchment paper; secure with masking tape.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons cocoa, stirring with a whisk. Gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating at medium speed until stiff peaks form. Gently fold in minichips and vanilla.
Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, or large zip-top plastic bag with 1 corner snipped to form 1/2-inch opening. Pipe 30 (2-inch-round) mounds 1/4 inch apart onto prepared baking sheet. Bake at 250° for 1 1/2 hours.
Turn oven off; cool meringues in closed oven for 1 hour. Carefully remove meringues from paper. Using a fine sieve, dust meringues with 1 tablespoon cocoa.
I made these tonight and my entire home still smells like chocolate. The chocolate chips melt and disappear inside the cookie. Very tasty but, like most meringues, very delicate and crumbly. Be careful packing them into an airtight container for storage. I broke several.
I have made these several times in just a couple of weeks this holiday season. My sister says they taste like hot cocoa, and my husband says they're good but too rich for his taste! I love them and am nearly addicted to them, which isn't so bad because they are so low calorie. Even if I gave in and ate the entire batch of 30, I would consume fewer than 800 calories!