3/4 C. sugar
1/4 tsp. vanilla
1/3 C. confectioner's sugar
1/2 C. + 1 Tbsp. cocoa
1/2 C. dark (semisweet) miniature chocolate chips
Place silicone mats or parchment paper on two cookie sheets.
Place egg whites in a mixer with whipping attachment and whip about 1 min. While machine is running, add sugar and vanilla. Whip until shiny.
Slow mixer to lowest setting and add confectioners sugar and cocoa. Turn machine off and fold in chocolate chips.
Set oven to 200 degrees. Scoop out teaspoon sized spoonfuls, trying to form a peak as the spoon empties. Cook 2 1/2-3 hrs. Turn oven off, but leave meringues in closed oven for another hour. This ensures a dry, crisp meringue.
I grew up on a version of these without the cocoa, so needless to say, when I came across a recipe with more chocolate, it became my favorite version!
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