Cocoa Meringues With Chocolate Chips

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

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

Recipe

• 1 preheat the oven to 140°c (285°f) and line 2 baking sheets with parchment paper or foil.
• 2 separate eggs, being sure no traces of yolk gets into whites.
• 3 get out a clean, dry bowl (no moisture or tracks of soap or fat). lightly dampen a paper towel with vinegar and wipe down inside of bowl & mixing blades. wipe dry with a fresh paper towel.
• 4 place the egg whites and cream of tartar in bowl.
• 5 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.
• 6 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.
• 7 whisk in the vanilla on low until incorporated. add cocoa on low, 1 tablespoon at a time.
• 8 gently fold the chocolate chips in by hand with a spatula.
• 9 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.
• 10 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.
• 11 for fully baked meringues bake 1 hour, then turn off oven, crack the door and let cool inside for a few hours.
• 12 once cool, store in a tightly sealed container and eat within a few days.