CHOCOLATE CHOCOLATE CHIP MERINGUES
These are a low-fat sweet treat that both you and your kids will love. (Their only fat is in the cocoa
and the chocolate chips, and that's not much.) You can determine how chewy their center is by varying the baking time.
Makes 20 cookies
| (CLICK TO BUY)
1/4 cup unsweetened cocoa powder
3/4 cup plus 2 tablespoons confectioners' sugar
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
6 ounces (1 cup) semisweet chocolate chips
||Line several baking sheets with parchment paper, or grease them lightly with vegetable oil and flour them.
||Sift the cocoa and the confectioners' sugar together into a small bowl.
||Using an electric mixer on medium-low speed, beat the egg whites with the cream of tartar in a medium-size bowl until frothy,
30 to 40 seconds.|
||Gradually add the cocoa mixture and the granulated sugar to the egg whites. Then increase the mixer speed to medium-high
and beat for 1 minute. Stop to scrape the bowl with a rubber spatula, increase the speed to high, and continue beating until
the mixture forms stiff peaks, 60 to 75 seconds longer. Then gently fold in the chocolate chips with a rubber spatula.
||Drop the mixture by generously rounded tablespoons onto the baking sheets, leaving 1 1/2 inches between each of the cookies.
Allow the cookies to set for 45 minutes.|
||Preheat the oven to 200°F.|
||Place the baking sheets in the oven, and bake for 1 1/2 to 2 hours, depending on how chewy you like your meringue
centers to be.|
||Cool the cookies for several minutes on the sheets; then run a spatula under each one and transfer them to cooling
racks. Eat warm or at room temperature.|
||After the first day, place the cookies in an airtight plastic container with parchment paper between the layers,
and store them for a couple of days at room temperature.|
Excerpted from ROSIE'S BAKERY CHOCOLATE-PACKED JAM-FILLED BUTTER-RICH NO-HOLDS-BARRED COOKIE BOOK copyright © 1996 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.