Chocolate Meringue Cookies

NOTES:

1. Different from our previous recipe.
2. Dutch cocoa works and is easier than using chocolate bits.
3. Egg whites need to be at room temperature. And really, there is no salt.
4. Recipe comes together very quickly so preheat oven first.
5. Don’t make these in humid weather—they turn chewy!
6. Modified from AllRecipes.com version.


INGREDIENTS:

2 egg whites
1/4 tsp vanilla
3 Tbl sugar (as of  5/2020)
1/8 tsp cream of tartar
1 to 1-/2 Tbl Dutch processed cocoa
(Optional) Fine sea salt


PREPARATION:

1. Preheat oven to 300, with two racks in place, one above the middle, the other below the middle. Prepare two cookie sheets with parchment paper.

2. In a medium bowl, use a handheld mixer to beat egg whites, cream of tartar, and vanilla, increasing speed to medium high until soft peaks are formed.

3. Keeping the speed up, slowly add sugar and then increase speed to high until stiff peaks form.

4. Fold in the cocoa until barely combined.

5. Put teaspoon-sized dollops 1/2” apart on prepared cookie sheets. They won’t spread at all.

6. If using sea salt, sprinkle on top of wet dollops.

7. Bake until cookies are firm, 20-30 mins, rotating and swapping cookie sheets halfway through.

8. Once surface of the cookies are hard, turn oven off and keep cookies in cooling oven for up to an hour.