What's not to love about meringue cookies? Seriously...what?
Seriously.
They are airy, chewy, crispy. Need I go on? Okay, these ones are super chocolatey too. Score! Yes, you'll need to whip these babies up to stiff peaks, but it's worth the effort and nerves. Just be sure to use a glass bowl, room temperature eggs and a little patience. Once you come to adding your cocoa powder, do not sift it. I love all the little specks that appear. Sift if you want, change up the flavors, add food coloring/sprinkles. It's your cookies. Go!
Preheat oven to 300° F and line 2 cookie sheets with parchment
4 egg whites (room temp)
1/2 tsp vanilla extract
1/4 tsp cream of tartar
Whip/beat until soft peaks
Slowly add 1 cup of sugar (add 1/4 cup at a time)
Whip/beat until stiff peaks then fold in 1/4 cup cocoa
Drop by spoonfuls or get fancy and pipe it onto cookies sheets
Bake for 30 minutes and turn sheets 1/2 way through baking. When the 30 minutes are up, turn the oven off (don't open the door) and let them sit in there for 2 hours. Then EAT!
