Chocolate Meringue Cookies

• 3 whole Large Egg Whites
• 1/4 teaspoons Cream Of Tartar
• 1/4 teaspoons Salt
• 1 cup Granulated Sugar
• 3 Tablespoons Unsweetened Cocoa
• 3 Tablespoons Semi-sweet Miniature Chocolate Chips

1. Preheat oven to 275u0b0F.
2. Beat egg whites, cream of tartar, and salt at high speed in a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over the egg white mixture; fold in. Fold in minichips.
3. Cover a baking sheet with parchment paper. Drop batter by small teaspoonfuls onto the prepared baking sheet. Bake for 40 minutes or until crisp and slightly cracked. Cool on the pan on a wire rack. Repeat procedure with remaining batter. Store in an airtight container.
4. Makes about 4 dozen small, delicious cookies.

egg whites, ubc, ubc, sugar, cocoa, semisweet miniature chocolate chips

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