I have been a bit of a pot luck star this summer and I’m going to make you one too. Our summer gatherings here in the country tend to be pot lucks. It is an easy, affordable way for people to gather for a meal on a warm summer evening. Except for this year, I have been much more likely to bring something savoury to share rather than something sweet. That all changed when I intercepted this recipe being shared online by Canadian cook, Laura Calder, who self confessed that she couldn’t stop making them. Of course, that piqued my interest and the total simplicity of the recipe settled it for me. Since making these cookies, I have noticed that there are a number of different variations online. Some of them use salt, vanilla extract and cream of tartar, but I find this recipe is just fine as is. I like adding the unsweetened sifted cocoa because it does seem to cut the sweetness a bit. Enjoy!
Chocolate Chip Meringues (photo credit kd7167)
Chocolate Chip Meringues
3 egg whites
1 cup of sugar
2 T sifted cocoa
170 g dark chocolate chips
Optional: small handful or scant 1/4 cup of roasted sliced almonds
Whip 3 egg whites while beating in a cup of sugar a spoonful at a time. The mixture should become thick and glossy. (This usually takes about 8 minutes.) The mixture shouldn’t taste granular at this point. Fold in the sifted cocoa, the chocolate chips and the nuts if you choose to do so. Drop by spoonfuls onto parchment lined cookie sheets.
Bake at 275 for 35 minutes.