• 2 large egg whites
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup semisweet chocolate chips


1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment and set aside.
2 In large bowl of a mixer, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar one tablespoon at a time, then beat in the vanilla extract. Reduce speed to low and beat in cocoa powder. With rubber spatula, fold in the chips. NOTE: May substitute 1/2 cup chopped pecans for the chips. Add a pinch of nutmeg and cinnamon to the egg whites if using the pecans.
3 Drop mixture by rounded teaspoonsful onto baking sheets, spacing one inch apart and bake for 1 hour. Turn off oven and dry cookies in oven 2 hours longer. Remove from pan and store in air tight container.
Makes 40 cookies

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Submitted 6/13/05.
Submitted By: Teresa Johnson
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