These little cookies are crisp and melt in your mouth, and they contain no flour, which makes them perfect for the gluten-intolerant and for Passover.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 3 egg whites
- 1/4 tsp. cream of tartar
- 9 Tbsp. sugar
- 3 Tbsp. cocoa powder
- 1/2 tsp. vanilla
- 3/4 cup semisweet chocolate chips, divided
Preparation:
Preheat oven to 200 degrees F. In large mixer bowl, beat egg whites with cream of tartar until foamy. Gradually beat in half of the sugar. Then add alternately the sugar and cocoa powder with vanilla; beat until stiff peaks form.Coarsely chop 1/2 cup of the chocolate chips and fold into meringue. Line baking sheets with Silpat or parchment paper. Drop meringues by tablespoons onto sheets. If necessary, smooth tops with a wet finger. Bake at 200 degrees F for 1-1/2 hours. Turn off oven and let stand for 30 minutes. Then cool completely on a wire rack.
Melt remaining 1/4 cup chocolate chips in microwave until smooth. Drizzle over cooled cookies and let stand until set. Store in airtight container at room temperature. Makes about 24 cookies.
