Chocolate Meringues

I have always loved meringues.  I love the crispy outer shell and the airy melt-in-your-melt interior.  Whenever I make ice-cream or a recipe that calls for just egg yolks, I'll set aside the egg whites to make meringues with.  I've had a few batches start to fail, but for some reason my Dad has that special touch and he'd always be able to get the egg whites to whip up just right. 

I'd never made chocolate meringues before, but when I saw these on Bakerella's site, they called my name!  These were everything I look for in a meringue and I'll be making them again and again.

Chocolate Meringues

Makes about 3 dozen (depends on the size of your meringues)

You will need:
1 cup of egg whites (about 7)
2 cups sugar
5 Tablespoons natural cocoa powder
4 oz bittersweet chocolate, finely chopped

1.  In a clean, dry, heatproof bowl, whisk together sugar and egg whites. 

2.  Set over (not touching) a simmering pan of water.  (I would assume you could use a double boiler if you have one.)

3.  Whisk mixture constantly until sugar is dissolved and then remove from heat.

4.  Beat the egg mixture with an electric mixer on high speed until stiff and glossy.

5.  Sift cocoa over meringue and sprinkle with chopped chocolate.

6.  Gently fold together with a spatula until well combined.

7.  Use a scoop to drop batter about 2 inches apart on baking sheets lined with parchment paper.

8.  Bake at 350 for 8-9 minutes.  Then rotate baking sheets and bake another 8-9 minutes until cookies are full of cracks.

9.  Cool on wire racks.  Store in an airtight container.

Source:  Bakerella (who adapted it from Home Baked Comfort)