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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.|