An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead).
Ingredients
- 0.5 cups white sugar
- 0.25 cups unsweetened cocoa powder
- 1 pinch salt
- 3 eggs whites
- 0.25 cups mini chocolate chips
Instructions
-
1
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
-
2
In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
-
3
Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.
Nutrition Facts
Per serving
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