Chocolate Chip Meringue Drops
Crisp, light and airy, dainty chocolate meringue cookies laced with chocolate chips.
2 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened baking cocoa
1/2 cup semisweet chocolate chips
- Preheat oven to 250°F (120°C). Line 2 baking sheets with aluminum foil or parchment and set aside.
- In large bowl, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar one tablespoon at a time, then beat in the vanilla. Reduce speed to low and beat in cocoa. With rubber spatula, fold in chocolate chips.
- Drop mixture by rounded tablespoonfuls onto baking sheets, spacing 1-inch apart and bake for 1 hour. Turn off oven and dry cookies in oven 2 hours longer. Do not open oven door during this time. Remove from pan and store in air tight container.
Makes 4 dozen cookies.