Chocolate Chip Meringue Cookies
Repost of recipe from Sep 21, 2007
2 large egg whites
1/2 c sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa
1/2 c mini chocolate chips
Preheat oven to 250 degreees. Line 2 baking sheets w/parchment paper or foil. In glass bowl beat egg whites w/electric mixer on high until soft peaks form. Add sugar a little at a time and continue to beat until they're stiff peaks. Mix in vanilla and cocoa powder on low speed. Fold in chocolate chips by hand. Drop small mounds onto parchment paper at least 1" apart. Bake for 45 minutes. Turn off oven, DO NOT OPEN. Leave in oven for at least 2 hours or until center is not too moist. Remove from pan. Eat 'em. If you can't eat 'em all, store in airtight container.
Comments
Do you think this will work with Splenda??
Posted by: Karen | October 24, 2008 08:41 AM
It should.
Posted by: Cora | October 24, 2008 09:52 AM
found your site on google...i could never figure out why my meringues turned out mushy all the time. thanks for the tip of leaving them in the oven. wonderful blog!
Posted by: taylor | August 6, 2009 08:15 AM