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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cheese Puff Sliders
For these cheese puff sliders, Chef John shows you first how to make incredible French cheese puff 'buns,' which you then use to make the most delicious, most interesting fun-size cheeseburgers you've ever had. They're dressed with secret sauce (a secret no more), lettuce, tomato, and pickle. The cheese is already in the bun.
Apple-Cranberry Crumble
This original apple-cranberry crumble recipe is a tweak on my Mom's version. It's a fast and easy dessert, great for the fall when apples are in season and cranberries come in. I have made it without apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanksgiving-Christmas season. It's loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve it plain or topped with ice cream, whipped cream, or a drizzle of heavy cream
Zucchini Spice Cake
This zucchini spice recipe is a dense cake reminiscent of carrot cake. I created the dish to make use of a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. I frequently add an extra cup of stir-ins — raisins, flaked coconut, and walnuts or pecans are favorites.