Light and airy, meringue cookies are a lovely change in the usual cookie routine! An old Cooking Light recipe, that means they’re healthy, right?
Preheat oven to 275ºF.
Beat egg whites, cream of tartar, and salt at high speed in a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over the egg white mixture; fold in. Fold in minichips.
Cover a baking sheet with parchment paper. Drop batter by small teaspoonfuls onto the prepared baking sheet. Bake for 40 minutes or until crisp and slightly cracked. Cool on the pan on a wire rack. Repeat procedure with remaining batter. Store in an airtight container.
Makes about 4 dozen small, delicious cookies.
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These baked at a higher temp and shorter time than other meringues I have made. Make them small, just one bite size or they need to bake longer. I liked the chocolate flavor.
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marty on 11.28.2011
They look delicious. I love recipes with few, simple ingredients such as those in your cookie. Can’t wait to try them out.