Chocolate Meringue Cookies

I had to look up what cream of tartar is in Spanish (cremor tártaro or crema de tártar) because I want to make Chocolate Meringue Cookies. I've been making a LOT of homemade chocolate pudding lately (it's one of my favorite comfort foods when I'm sick) and since it calls for only the egg yolks (three, to be exact), I have a stash of egg whites in my fridge to use up. What better way than meringue cookies?! And how fortunate that the chocolate meringue cookie recipe calls for three egg whites. That means I have enough for four or five batches.

Since it's possible you might end up with an excess of egg whites at some point in your life, I wanted to share the chocolate meringue cookie recipe with you. They are scrumpdillyicious!

CHOCOLATE MERINGUE COOKIES

3 egg whites

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla

2/3 cup white sugar

1 T. unsweetened cocoa powder

1/3 c. semisweet chocolate chips

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Preheat oven to 300° F (150° C).

Combine egg whites, cream of tartar, and vanilla.

Beat until the whites form soft peaks.

Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy.

Fold in cocoa and chocolate chips.

Drop mixture by teaspoonfuls on to a greased cookie sheet.

Bake for 25 to 30 minutes.

Now I'm off to find cremor tártaro or crema de tártar so I can make some of that chocolatey goodness myself.