Kosher Double Chocolate Meringue Cookies
These lighter than air cookies remove the monicker that Kosher is Tasteless. The double chocolate twist on traditional meringue cookies is nothing less than decadent.
Note: I use ingredients Certified Kosher by the Kashruth Council of Canada.
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- 6 Large eggs Whites
- ¾ cup icing sugar
- 2/3 cup Hershey's Chipits Mini Semisweet Chocolate Chips
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp Fry's Cocoa Powder Dutch is my preference
Preheat oven to 300º F.
Making meringue can be time consuming. In a metal or glass bowl, combine egg whites, vanilla, and Cream of Tartar. Using an electric hand beater, beat the egg whites until they form nice soft peaks.
Once the peaks are forming, gradually add the icing sugar until the peaks become stiffer and the mixture takes on a glossy sheen.
Using a rubber spatula, fold in the cocoa powder. Once the cocoa powder is well mixed in, add the chocolate chips and stir gently until they are evenly distributed.
Drop the mixture on a greased cookie sheet a tsp at a time. If you like bigger meringues, a tbsp at a time yields approximately 48 cookies. Bake for 25-35 minutes, depending on your oven. Cookies should be starting to brown around the edge of the base when done. They may feel soft when you take them out, but they will harden up as they cool.