Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.
Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.
Note: Store cooled cookies in an airtight container for up to two weeks.
The recipe was easy to follow and turned out great. Very delicate cookies. I couldn't imagine making them without my kitchen aide. The only difficult part was trying to get them to look nice when putting them on the parchment paper. I used cooking spray to hold down the parchment paper, instead of tape. Crispy on the outside and fudge like in the center, very good.
Disclaimer: I haven't made this recipe. I found it when I was looking for a cocoa flavored meringue, and noticed immediately how little Cream of Tartar there is. The usual ratio is 1/4 teaspoon C. of T. for every 1-2 egg whites. This may account for the flat meringues because C. of T stabilizes the egg foam. Try punching up the C. of T to 3/4 teaspoon for a chewy cookie & 1-1/4 teaspoon for a hard, crisp cookie.
Excellent and such a lovely treat for those trying to count calories. I analyzed the recipe and these delicious cookies are 22 calories each. The Youth at our church snapped them up! This will become one of my all time favorites to take places.
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