Sunday, May 30, 2010

In the Kitchen: Chocolate Chip Meringue Cookies

Yield 4 dozen 3 large egg whites 1/4 t cream of tarter 1/4 t salt 1 cup sugar 3 T unsweetened cocoa 3 T semisweet chocolate minichips Preheat oven to 300* Beat egg whites, cream of tarter, and salt until soft peaks form. Add sugar 1 T at a time beating until stiff peaks form. Sift cocoa over egg white mixture and fold in. Fold in minichips. Cover a baking sheet with parchment paper and drop batter by tablespoonfuls on prepared baking sheet. Bake at 300* for 40 minutes or until crisp. Cool on rack and store in an airtight container. These are best when eaten within 1-2 days. ***Disclaimer: I got this recipe off a blog a few weeks ago and wrote it down with the ingredients. I thought I favorited the post to give the blogger credit but I couldn't find it. If I get a message from the blogger I will definitely give credit where it is due because these merigues are delicious***

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