Chocolate Meringue Cookies

Ingredients

• 3 ounces semi sweet chocolate 
• 4 large egg whites 
• 1/4 teaspoon cream of tartar 
• pinch of salt 
• 1/8 teaspoon vanilla extract 
• 1/2 cup sugar 

Method

Preheat oven to 300° F. Butter two non stick baking sheets or cover 2 baking sheets with butter parchment. (I like to use the parchment even on non stick sheets). Grate the chocolate on the small side of a box grater, or blend to a powder in food processor with the steel blade. Sift through a medium mesh strainer so no pieces will block the tip of your pastry bag. Beat the egg whites until they begin to foam. Add the cream of tartar and salt and continue to beat until the egg whites form stiff peaks. Continue to beat on medium speed while you gradually add the cinnamon, vanilla and sugar a tablespoon at a time. 
Gradually add the chocolate, still beating. 
When all of the ingredients have been added, you should have a shiny meringue. Spoon or pipe teaspoonful of the meringue onto the prepared baking sheet and place in oven for 25 - 30 minutes, until the cookies are just beginning to brown around the edges and can be easily removed from the baking sheets. Cookies will keep for at least a week if well sealed. 

Submitted by: L. Matherson