I made these chocolate meringue cookies for the first time a few weeks ago. If you want to give them a go, use some parchment paper and a piping bag – otherwise you’ll have a gooey mess all over everything.
You can use a plastic baggie with the end cut off if you don’t have a piping bag. You could drop these by spoonfuls, but squirting them onto the parchment will be far easier.
Chocolate Meringue Cookies
2 egg whites
1/8 teaspoon cream of tartar
2/3 cup sugar
1 tablespoon cocoa
1/4 cup chocolate chips, chopped
Beat egg whites until stiff peaks form, adding cream of tartar as they’re beating. Add sugar slowly, continuing to beat.
Fold in cocoa and chocolate.
Put into piping bag and drop onto parchment covered cookie sheets. Bake at 350 degrees for 25 to 30 minutes.