Coco Meringue Puffs 1968

• 4 large egg whites, room temperature
• 12 teaspoon cream of tartar
• 12 cup granulated superfine sugar
• 12 cup powdered confectioners' sugar
• 3 tablespoons Dutch-processed cocoa powder
• 1 cup miniature semisweet chocolate chips

1. Line 2 cookie sheets with parchment paper.
2. In a large mixer bowl, with the ballon whisk beat room temperature whites until frothy.
3. Add the cream of tartar and continue beating until soft peaks form.
4. Add the superfine white sugar gradually beating until firm stiff peaks and glossy.
5. Remove the bowl from the mixer and now sift the powdered icing sugar and the cocoa powder over top of stiff glossy peaks, and fold in evenly using a hand held whisk.
6. Fold in the mini chocolate chipits.
7. Using a tablespoon drop mounds about two inches high and one inch apart onto the parchment.
8. Let cookies sit and dry at room temperature on the counter for 30 minutes.
9. Preheat oven to 200 degrees F.
10. Bake now for two hours at the 200 degrees.
11. Cookies should not begin to turn any colour.
12. Turn off the oven and leave in oven with door closed for another hour.
13. Remove after that hour onto a wire rack and cool completely.
14. Store in an air tight tin container at room temperature up to two months.
15. This should make at least two dozen cookies.

egg whites, cream of tartar, sugar, powdered confectioners, dutch, chocolate chips

Taken from www.food.com/recipe/coco-meringue-puffs-1968-162766 (may not work)