223 S. Mears Ave. Whitehall, Michigan 49461
Where life is better with Chocolate!

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3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar
3 Tbsp. Unsweetened Cocoa
3 Tbsp. semisweet chocolate chips

1. Preheat the oven to 300o F. Line 2 baking sheets with parchment paper. Set aside.

2. In a chilled bowl of an electric mixer, beat egg whites and cream of tarter until soft peaks form. Add the sugar gradually, about 1 tablespoons at a time. Continue beating and adding remaining sugar until all of the sugar is dissolved and the meringue is very shiny and tight, (stiff peaks).

3. Sift cocoa over egg whites. Fold in gently with a large spatula. Gently fold in the chocolate chips.

Use a pastry bag or drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300o F for 40 minutes or until crisp. Cool pan on wire rack.

Store in a airtight container up to one week. Note-high humidity days can alter your success and cause meringues to be chewy.           Enjoy!

The Cocoa Cottage Bed and Breakfast is a period restored
1912 Arts and Crafts Bungalow that features Chocolate!

223 S. Mears Avenue
Whitehall, MI  49461
231.893.0674      800.204.7596

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