- 1/2 cup egg whites (room temperature)
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup chocolate chips
PER SERVING *
|Calories45Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Brian Blalock 15 Sep
pretty good, make sure you cook it all at once or keep the leftover cool or the second batch will flatten out
aiden k. 8 Sep
Perfect, and they look and taste devine
Kyle 30 Aug
Turned out pretty good
meryl h. 24 Aug
Light crispy, when fresh out of oven and just cooled. It needs a cup of good coffee, sitting in the yard and relaxing.....yummy
Aibhlinn Gallagher 24 Jul
The recipe was very easy, and it was yummy! The recipe didn’t call for many ingredients, which, this made easier to make on a whim for a special treat!
Sierra Krippner 7 Jul
Not bad for my first meringue recipe! I followed the commentary and cut back the sugar and it was great. They cooked well and were easily removed from parchment paper. I'll use mini chocolate chips next time so I can pipe them into better shapes.
Sanders 25 Feb
Turned out great. However, a few of my friends said that they were too sweet or too chocolatey
Suzanne Blimling 22 Jan
I really liked them but they were way way way to sweet. I will make them again and only put 1/4 of the amount of sugar as with the chocolate chips they are sweet enough
Skye 8 Dec 2017
It was amazing! I️ would add a little salt to the top of each one next time.
Jon Wissner 8 Jun 2017
I reserved half the sugar to carmelize in a small sauce pan, then drizzled it on top of the finished cookies. And, then I put a dollop of diy chocolate&peanut butter ice cream on top... Whooaa boy! D-Licious!
Regan F. 4 Jun 2017
I absolutely love this recipe and have adapted it to use freeze-dried fruit in lieu of cocoa powder. I make it using egg whites from my ducks. These are a staple in my household. Thanks for the inspiration!