Chocolate Chip Meringues

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa, divided
• 1/2 cup semisweet chocolate minichips
• 1/4 teaspoon vanilla extract

1. Preheat oven to 250u0b0.
2. Cover a baking sheet with parchment paper; secure with masking tape.
3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons cocoa, stirring with a whisk. Gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating at medium speed until stiff peaks form. Gently fold in minichips and vanilla.
4. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, or large zip-top plastic bag with 1 corner snipped to form 1/2-inch opening. Pipe 30 (2-inch-round) mounds 1/4 inch apart onto prepared baking sheet. Bake at 250u0b0 for 1 1/2 hours.
5. Turn oven off; cool meringues in closed oven for 1 hour. Carefully remove meringues from paper. Using a fine sieve, dust meringues with 1 tablespoon cocoa.

egg whites, cream of tartar, salt, sugar, unsweetened cocoa, chocolate minichips, vanilla

Taken from www.myrecipes.com/recipe/chocolate-chip-meringues-1 (may not work)