Ingredients for Cocoa Meringues
- 4 large egg whites
- Vanilla
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 2 ounces melted semi-sweet chocolate
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How to Make Cocoa Meringues
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on high speed until soft peaks form.
- In a separate bowl, whisk together 1/2 cup granulated sugar and 1/4 cup unsweetened cocoa powder until well combined.
- Gradually add the sugar-cocoa mixture to the egg whites, one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold in 1/2 cup semi-sweet chocolate chips using a spatula, being careful not to deflate the meringue.
- Drop rounded tablespoons of meringue mixture onto the prepared baking sheet, leaving some space between each meringue.
- Bake for 20-25 minutes, or until the meringues are firm and very lightly browned on the bottom. Do not overbake.
- Allow the meringues to cool completely on the baking sheet before transferring them to a wire rack to cool completely.
- Once completely cool, drizzle with 2 ounces of melted semi-sweet chocolate.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
2g
Carbs
1g
