Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, sifted
- 1 cup chocolate chips (mini chips work best)
- Chocolate sprinkles, for topping (optional)
- Mallow bits (mini marshmallows or marshmallow bits), for topping (optional)
Instructions
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Whisk the egg whites and cream of tartar in a clean, dry bowl until frothy.
- Slowly add the sugar, a tablespoon at a time, while beating on medium-high speed until the mixture forms glossy, stiff peaks.
- Beat in the vanilla extract, then gently fold in the sifted cocoa powder until evenly mixed and the meringue is a deep chocolate color.
- Fold in the chocolate chips gently so they don’t break up or sink too much.
- Spoon or pipe small mounds (about 1 tablespoon each) onto the prepared sheets, spacing them an inch apart.
- Top each mound with a few chocolate sprinkles and a couple of mallow bits, pressing lightly so they stick.
- Bake for 1 hour to 1 hour 15 minutes, or until the meringues lift easily from the paper and feel dry to the touch.
- Turn off the oven, crack the oven door, and leave the meringues inside to cool completely for at least 1 hour.
- Remove from the oven and store as directed below.
Notes
For best results, use a very clean bowl and beaters. Add sugar slowly to ensure the meringue becomes glossy and stable.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free