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***
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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