Chillin' with Chili and Chocolate

Well, today was a great day with it being all overcast, to brave the retail end of town and join arms with a friend and then munch away our trauma! Before leaving the house, a double batch of Russian teacakes, some chili in the crockpot and then meringues in the oven for my return. I love chocolate....just as much as any other warm blooded female....and so I make a Chocolatey Meringue Cookie for the holidays. The brown goodness is infiltrated with chipped up chocolate chips and cocoa and an easier cookie, I have not found. These guys are great one batch at a time because you can stick them in a 300 degree oven and close the door, turn the oven off, and leave them in there til morning. That way they cook just enough and the remaining time for cooling draws all the remaining moisture out of them. So here to follow is my recipe for that and now you can be the judge for the easiest "from scrap" cookie out there!

Chocolatey Meringue Cookie

December 2007

3 large egg whites

1/4 tsp. Cream of Tartar

1 1/2 tsp. Unsweetened cocoa powder

3/4 Cup Extra fine Sugar or Caster Sugar (you can make extra fine sugar in the food processor from regular granulated sugar. The reason for this type sugar is so it dissolves more thoroughly and doesn't make a gritty feel in the meringue.)

1/8 tsp. Salt

1/2 tsp. vanilla

1/2 Cup semi-sweet or bittersweet chocolate chips (chopped coarsely)

Preheat the oven to 300 degrees and place rack in the center of the oven. Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer, place the egg whites and beat on medium speed just until foamy. Next add the cream of tartar and salt and beat until soft peaks form. In a separate bowl, sift together the sugar and cocoa and when mixed, increase electric mixer speed to med-high or high and continue to beat the egg whites while gradually adding the sugar mixer. Beat until stiff glossy peaks form. Lastly, fold the chopped chocolate chips in to the egg white mixer just until blended.

Before spooning the meringue on the cookie sheets, stick a little on the underside of the parchment to keep it from sliding. You can pipe the meringue with a pastry bag, spoon it in dollops, shape it into meringue "bowl" shapes, or even pipe meringue roses and leaves to use for decorating cakes and such. Regardless, spo0n meringue onto sheet and place in the oven, close the door, turn the oven off and leave until morning or leave until evening if preparing in the morning before work. Overnight is best since no one will be tempted to open the door of the oven to peak! They will be crisp, smooth and chocolatey!! Store in an airtight container for no longer than a week.