One of my favorite cookies happens to be a meringue. We loved the taste of these cookies over the Christmas holiday this year. I used a Martha Stewart recipe and as every one of her recipes, it worked perfectly. These cookies were crispy, but soft inside the center of the cookie. The chocolate taste was just perfect and not overpowering. I opted to use mini chocolate chips in the recipe, instead of the full size chips. I found the substitute to be perfect and a nice improvement to her recommendations.
How to make the mocha chip meringues–gather these ingredients: 3/4 cup sugar, 1 tablespoon cornstarch, 3 egg whites at room temperature, 1/4 teaspoon salt, 1 teaspoon espresso powder, 3 tablespoons unsweetened cocoa powder, 1/2 cup mini chocolate chips
Preheat the oven to 300 degrees with two racks divided within the oven. Add parchment paper or silpat mats to the cookie sheets. In a small bowl, mix sugar and cornstarch.
In an electric mixer, beat egg whites and salt until frothy on medium speed. Then add sugar mixture slowly, 1 tablespoon at a time. Beat about 6-8 minutes until very stiff. I used my stand mixer with the whipping whisk. Add espresso powder and cocoa next. Fold in chocolate chips at the end with a spatula.
Drop onto cookie sheets, one tablespoon at a time. Bake 40 minutes. Cool for 20 minutes before removing from cookies sheets. Great recipe and these cookies are light and delicious.