Cocoa Almond Meringue Cookies

1. 1

   Preheat oven to 300u00b0F. Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients.

3. 3

   In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract.

4. 4

   Remove bowl from mixer and gently fold in the dry ingredients, followed by the chocolate chips, with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation.

5. 5

   Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar.

6. 6

   Bake at 300u00b0F for 10 minutes, then, without opening the oven door, lower the temperature to 200u00b0F and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment.

* Per serving · 4 servings · Values may vary.