Follow these steps for perfect results
Egg Whites
large
Cream of Tartar
Salt
Sugar
Unsweetened Cocoa
sifted
Semisweet Chocolate Minichips
Preheat oven to 300°F (150°C).
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Sift cocoa over the egg white mixture.
Gently fold in the cocoa.
Fold in the semisweet chocolate minichips.
Cover a baking sheet with parchment paper and secure with masking tape.
Drop batter by level tablespoonfuls onto the prepared baking sheet.
Bake at 300°F (150°C) for 40 minutes, or until crisp.
Cool the cookies on the pan on a wire rack.
Repeat the procedure with the remaining batter, reusing the parchment paper.
Store in an airtight container.
Expert advice for the best results
Ensure egg whites are at room temperature for best results.
Do not overbake to prevent browning.
Store in an airtight container to maintain crispness.
Everything you need to know before you start
10 mins
Yes
Arrange cookies on a decorative plate or stand.
Serve with a glass of milk or coffee.
Enjoy as a light dessert or afternoon treat.
Its sweetness complements the chocolate.
Discover the story behind this recipe
Popular dessert often associated with celebrations.
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