Substitute pure almond extract, mint oil, or mint extract for the vanilla.Unsweetened cocoa powder is a great addition to crispy meringue cookies, and miniature chocolate chips give the chocolate flavor a further boost.
Yield: 3 dozen
Active time: 20 minutes
Start to finish: 11/2 hours
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup superfine granulated sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1 cup miniature chocolate chips
1. Preheat the oven to 275°F. Line two baking sheets with parchment paper or silicon baking mats.
2. Place egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add the cream of tartar and salt, raise the speed to high, and beat until soft peaks form. Add sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form and meringue is glossy. Beat in cocoa and vanilla. Fold chocolate chips into meringue.
3. Pipe meringues with a pastry bag fitted with a large star tip by heaping 1-tablespoon portions onto prepared baking sheets. Bake for 30 minutes. Turn off the oven, and allow meringues to stay in the oven for an additional 30 minutes. Transfer to a cooling rack to cool completely.
Variations
Substitute pure almond extract, mint oil, or mint extract for the vanilla.
Substitute 1 cup chopped pecans or walnuts, toasted in a 350°F oven for 5 to 7 minutes, for the chocolate chips.
If you want crisp meringues, serve them on the same day they’re made; they soften even when stored in an airtight container. They also soften very quickly in a humid environment.