Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.
Prep Time: 15 minutesmins
Cook Time: 40 minutesmins
Total Time: 55 minutesmins
1/2cupegg whites(room temperature)
1/8tspcream of tartar
2tbspunsweetened cocoa powder
Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Sift cocoa onto egg white mixture; gently fold until combined.
Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.