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Chocolate Chip Meringues

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 30 cookies (serving size: 1 cookie)
These cookies will keep for a week in an airtight container.

Ingredients

  • 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

Nutrition Information

  • calories 26
  • caloriesfromfat 42 %
  • fat 1.2 g
  • satfat 0.7 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 3.1 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 15 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 250°.

  2. Cover a baking sheet with parchment paper; secure with masking tape.

  3. 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.

  4. 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.

  5. 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.