Chocolate Meringue Cookies

1. 1

   Preheat oven to 275u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

   Makes about 4 dozen small, delicious cookies.

* Per serving · 4 servings · Values may vary.

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