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
Preheat the oven to 300o F. Line 2 baking sheets with parchment paper.
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).
cocoa over egg whites. Fold in gently with a large spatula. Gently fold in
the chocolate chips.
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
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
223 S. Mears Avenue
Whitehall, MI 49461
For more delicious recipes,
go to www.cocoacottage.com