Chocolate Meringue Cookies

Step 1

Preheat oven to 225 degrees F. Line two cookie sheets with parchment paper. DO NOT GREASE the pans.

Step 2

In a clean and dry mixing bowl, using the whisk attachment, beat egg whites with cream of tartar for several minutes until soft peaks form.

Step 3

While on high, slowly add in the sugar, vanilla, and salt. Continue beating until stiff peaks form (about 4-5 minutes). Gently fold in the cocoa powder until combined.

Step 4

Using a piping bag with a large star tip (or a ziploc bag with the corner snipped), pipe 1 1/2-inch whide cookies onto parchment paper, about 1 inch apart. (see note below)

Step 5

Immediately add chocolate chips on top of each cookie.

Step 6

Bake for one hour in preheated oven. Do not open the oven while the cookies are baking or they may deflate.

Step 7

After one hour, turn off the oven and allow them to sit in oven for 2 hours. Or let them sit in oven overnight.

Step 8

After the time is up, remove cookies from oven and lift off parchment paper.