This recipe is great for using up leftover egg whites from making Jolly Jam Bars. These cookies are a pleasant change from heavier holiday fare - airy, delicate, and melt-in-your-mouth.
3 egg whites at room temperature
1/8 tsp. cream of tartar
3/4 cup sugar
2 tbsp. cocoa powder
1 tsp. vanilla extract
1 cup mini casein free chocolate chips (such as Enjoy Life)
Preheat oven to 300 degrees. Cover the bottom of a baking sheet with parchment paper, set aside.
Beat the egg whites and cream of tartar until soft peaks form. Sift together the sugar and the cocoa. Beat in the vanilla into the egg whites. Gradually add the sugar mixture to the egg white mixture, beating continuously, until soft peaks hold, the sugar is dissolved and the mixture is glossy. Gently fold in the chocolate chips.
Drop meringue by heaping tablespoonfuls onto the prepared baking sheet. Bake about 30 minutes or until just dry (bottoms should be only very, very lightly golden). Cool slightly on the baking sheet before peeling the cookies off the parchment paper. Store covered at room temperature.