Ingredients
1/2 cup Enjoy Life® semi-sweet chocolate chips
1/4 tsp salt
1/4 tsp cream of tartar
6 large egg whites, room temperature
1¼ cup sugar
1/4 cup cocoa powder

1. Preheat oven to 225°F.
2. Line baking sheets with parchment paper, set aside.
3. Place first three ingredients in a large bowl and beat with a mixer at high speed until foamy. Add sugar, 1 to 1 ½ tablespoon at a time, beating until the egg whites are stiff and glossy. Sift cocoa powder over top, add chocolate chips and gently fold in.
4. Dollop meringues on prepared sheet*. 
5. Bake for 30 minutes with one pan on the bottom rack and one pan on the second rack from top. After 30 minutes, rotate pans and bake an additional 30 minutes or until dry to the touch. Turn off oven, prop oven open and let cookies cool in oven for 30 minutes. Remove pans carefully from the paper, cool completely on wire racks.
6. Store meringues in an airtight container at room temperature for up to two weeks (if you don't eat them all ; )

*TIP If you're feeling creative, you can also pipe the meringues for an even more delicate look. Spoon meringue mixture into a large zip top plastic bag. Snip a ¼" hole in one bottom corner of the bag. Pipe your desired shape onto prepared pan (i.e. swirls).

Yield: Approximately 2 dozen cookies.

	1. 24-12-2007 13:07
	Sorry, but while this recipe may be nut-, soy-, and gluten-free, it is NOT vegan because is contains eggs. Guest

Tammi

	2. 21-02-2008 18:11
	Soy Free Sales chocolate chips taste much better (much fresher). They carry 4 different flavors of soy-free chips at discounted prices. Go to www.soyfreesales.com null Guest

Eleda