1/2 cup powdered sugar
1/3 cup unsweetened cocoa
5 large egg whites
1/4 tsp. cream of tartar
2/3 cup granulated sugar
1 tsp. vanilla extract
1/4 cup semisweet chocolate minichips
1 Tbsp. powdered sugar
Light and sweet, a guilt-free treat!
Yield: 36 cookies
Preheat oven to 300 degrees.
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. The cream of tartar helps the egg whites firm up. Gradually add granulated sugar and then cocoa mixture, 1 Tbsp. at a time, beating until stiff peaks form. Add vanilla; beat until combined. Gently fold in chocolate chips. (You don't want to take out all those bubbles you worked so hard to put in!)
Drop by rounded Tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300 degrees for 30 mins., rotating racks after 15 mins. Turn oven off; cool meringues in closed oven for 1 1/2 hours or until dry. Sprinkle evenly with 1 Tbsp. powdered sugar.
Carefully remove cookies from paper.
Store cooled cookies in an airtight container for up to two weeks.
NOTE: Adapted from Cooking Light (Dec. 2005).
Submitted by Diana Bogue Contributed on: and modified on Thursday March 18th, 2010