Cocoa Meringues With Chocolate Chips
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
24 cookies
ingredients
- 3 egg whites
- 1⁄8 teaspoon cream of tartar
- 3⁄4 cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla
- 3⁄4 cup semi-sweet chocolate chips
directions
- Preheat the oven to 140°C (285°F) and line 2 baking sheets with parchment paper or foil.
- Separate eggs, being sure NO traces of yolk gets into whites.
- Get out a clean, dry bowl (no moisture or tracks of soap or fat). LIGHTLY dampen a paper towel with white vinegar and wipe down inside of bowl & mixing blades. Wipe dry with a fresh paper towel.
- Place the egg whites and cream of tartar in bowl.
- Using an electric whisk or the whisk attachment of your stand mixer, whisk slowly until bubbles form, then at medium for 1 minute, then on high until soft peaks form.
- Keep whisking continuously as you add in the sugar, one tablespoon at a time: wait until each tablespoon is fully incorporated before you add the next. Once all the sugar is incorporated the mixture should be smooth and firm and glossy gorgeous.
- Whisk in the vanilla on low until incorporated. Add cocoa on low, 1 tablespoon at a time.
- Gently fold the chocolate chips in by hand with a spatula.
- Using 2 spoons (dinner table sized), or a cookie scoop & spoon, form loose blobs onto prepared cookie sheets. Allow room between blobs to spread, about 12 per sheet.
- For soft centered "mallowy heart" meringues bake for 45 minutes, then remove sheet from oven and let sit for 5 minutes on sheets before transferring to cooling racks.
- For fully baked meringues bake 1 hour, then turn off oven, crack the door and let cool inside for a few hours.
- Once cool, store in a tightly sealed container and eat within a few days.
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