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These meringue cookies are addictively delicious, light as a feather and wonderfully chocolatey. (And they're a perfect way to use up two leftover egg whites.)
2 egg whites
1/2 cup granulated sugar
1 tsp vanilla
3 tbsp unsweetened cocoa powder, sifted
1/2 cup semi-sweet chocolate chips
Preheat the oven to 250°F (120°C). Line 2 cookie sheets with baking parchment paper.
In a deep, scrupulously clean bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the sugar, a spoonful at a time, until the whole thing is stiff and glossy. Add the vanilla and the cocoa powder and beat briefly, just until evenly mixed. Fold in the chocolate chips by hand.
Spoon the meringue mixture onto the prepared cookie sheets by heaping teaspoons, about 1 in. (2.5 cm) apart. (Don't worry; they won't spread very much.) Place in the oven and bake for 1 hour.
Turn off the oven - but don't open the door. Leave the cookies in the oven for an additional two hours - or longer (overnight is fine). The cookies should be crisp and the centres dry. Remove from pan and store in an airtight container.
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