COCOA ALMOND MERINGUE COOKIES
Steps:
- Preheat oven to 300ºF. Line two baking sheets with parchment paper or silicone baking mats. Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients. In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract. Remove bowl from mixer and gently fold in the dry ingredients, followed by the chocolate chips, with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation. Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar. Bake at 300ºF for 10 minutes, then, without opening the oven door, lower the temperature to 200ºF and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment.
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