After making the chocottone a few days ago, we had a bunch of egg whites left over. Obvious solution: meringues! I liked how these turned out – lightly chocolatey plus the chips. If you’re looking for something more chocolatey, feel free to add a second tablespoon of cocoa.

Ingredients:

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 2/3 cup granulated sugar
• 1 tablespoon cocoa powder
• 1/3 cup mini chocolate chips

We didn’t do this, but if you let your egg whites get to room temperature, that will make them beat up faster and easier.

Preheat the oven to 300 degrees. Line two baking sheets with parchment and set aside.

Combine the egg whites cream of tartar, and vanilla in your mixing bowl and beat on high until soft peaks form.

Gradually add the sugar, while continuing to beat until stiff and glossy.

Fold in the cocoa and chocolate chips by hand, then spoon or pipe the meringue onto the lined sheets in teaspoon sized dollops.

Bake 25-30 minutes. Cool on the pans and store in an air tight container.

This makes a light, fluffy, soft meringue cookie, not the hard ones like you get at the store. Everyone that had them Sunday said that that’s how they prefer it!

Chocolate Chocolate Chip Meringues

From AllRecipes.com.

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 2/3 cup granulated sugar
• 1 tablespoon cocoa powder
• 1/3 cup mini chocolate chips

Preheat the oven to 300 degrees. Line two baking sheets with parchment and set aside.

Combine the egg whites cream of tartar, and vanilla in your mixing bowl and beat on high until soft peaks form. Gradually add the sugar, while continuing to beat until stiff and glossy.

Fold in the cocoa and chocolate chips by hand, then spoon or pipe the meringue onto the lined sheets in teaspoon sized dollops.

Bake 25-30 minutes. Cool on the pans and store in an air tight container.