Chocolate Caramel Meringue Cookies

• 3 whole Large Egg Whites At Room Temperature
• 1/8 teaspoons Salt
• 3/4 cups Granulated Sugar Or Sub 1 Cup Presweet Tagatose For The 3/4 Cup Sugar
• 1/3 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Vanilla Extract
• 1 teaspoon Caramel Extract
• 4 ounces, weight Dark Chocolate, Melted, Cooled

1. Position racks in the upper and lower thirds of the oven. Preheat to 350 F. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
2. Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy.
3. Gradually add sugar, cocoa powder, vanilla extract and caramel extract and continue beating until soft peaks form, about 5 minutes.
4. With a rubber spatula, gently fold melted chocolate into the egg whites until no white streaks remain.
5. Drop 2 teaspoon sized scoops of batter 2 inches apart onto the prepared baking sheets, fitting about 16 cookies per sheet.
6. Bake until set, about 10 to 12 minutes. Turn off the oven and leave the macaroons in with the door slightly ajar for 30 minutes. Remove from the oven and let them cool completely.

egg whites at, salt, sugar, cocoa, vanilla, caramel extract, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-meringue-cookies/ (may not work)