These chocolate chip meringue cookies are a wonderful alternative to standard chocolate chip cookies. They are chocolaty, light and airy and melt in your mouth.
9 tablespoon Egg White
⅛ teaspoon Cream Of Tarter
½ cup Sugar
1 teaspoon Vanilla Extract
2 tablespoon Cocoa Powder
1 cup Semi-Sweet Chocolate Chips
50 kCal per cookie
Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Sift cocoa onto egg white mixture; gently fold until combined. Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet. Makes 30 cookies.
Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.