Printable | Taste of Home

Chocolate Chip Meringue Cookies

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons baking cocoa
3 tablespoons miniature semisweet chocolate chips
3 tablespoons finely crushed almonds or walnuts, optional

Place egg whites in a large mixing bowl; let stand at room temperature
for 30 minutes. Beat egg whites until foamy. Add cream of tartar and
salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon
at a time, beating on high speed until stiff peaks form, about 6
minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired.

Printed from tasteofhome.com Jul 19, 2008

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Chocolate Chip Meringue Cookies cont.

Cut a small hole in the corner of a pastry or plastic bag; insert #
806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in.
hearts 2 in. apart onto lightly greased baking sheets. Bake at
300° for 20-25 minutes or until firm to the touch. Remove to wire
racks to cool. Store in an airtight container. Editor's Note:
Meringue can be dropped by rounded tablespoonfuls onto lightly
greased baking sheets. Bake as directed.

Yield: 2 dozen.