Chocolate and Vanilla Meringues (GF and DF)

Ingredients

• 4 egg whites, warmed in the shell (submerge whole eggs in medium-hot water for 5 minutes before separating them)
• 1/4 tsp kosher salt
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 cup sugar pulsed in a food processor to create superfine sugar
• 8 oz chocolate chips (dairy-free if needed)
• 1/4 cup cocoa powder, optional

Instructions

1. 1

   Preheat the oven to 225°F. Line two baking...: Preheat the oven to 225°F. Line two baking sheets with parchment paper sheets.

2. 2

   In a medium bowl, beat the egg whites,...: In a medium bowl, beat the egg whites, salt, cream of tartar, and vanilla at medium-high speed until soft peaks form. With the mixer on medium-low speed, gradually add the sugar, 1 tablespoon at a time, and when all the sugar has been added, increase speed to medium-high. Continue to beat until the meringue is stiff and glossy, about 1-1/2 minutes more. Gently fold in the chocolate chips.

3. 3

   Using a spring-loaded ice cream scoop, drop dollops...: Using a spring-loaded ice cream scoop, drop dollops of meringue onto the prepared baking sheets, each one about 2 tbsp for small cookies, 1/4 cup for larger ones, 1 inch apart. Bake until dry, about 1 to 1-1/2 hours, spinning and moving the baking sheets from the top rack to the bottom halfway through the baking. Turn off the oven and let cool completely on the baking sheets in the oven, another 2 hours or so. They will not get any browning but you can tell they are done when you can easily lift them off the parchment and the bottoms are dry.

4. 4

   For Chocolate Meringues option: Once the sugar is...: For Chocolate Meringues option: Once the sugar is completely incorporated into the egg whites and they've been beaten until stiff and glossy, sift 1/4 cup of cocoa powder over the top and gently fold it in until no streaks remain. Fold in the chocolate chips, spoon onto parchment lined baking sheet, and bake as described above. If only flavoring half the mixture, use half the amount of cocoa powder.

5. 5

   NOTE: See Pro Tip above for detailed info...: NOTE: See Pro Tip above for detailed info on the technique for folding in ingredients.