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Madison Area Gluten Intolerance Chapter

Chocolate Meringues

4 egg whites
1/8 teaspoon cream of tartar
1 cup granulated sugar
1/2 cup cocoa
1 1/2 teaspoons vanilla
2 cups (one 12-oz. package) Chocolate chips

Preheat oven to 325° and grease cookie sheets. In a bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in the cream of tartar. Mix in cocoa by sifting over egg whites and gently folding in. Fold in vanilla and chocolate chips. Drop by teaspoonfuls onto cookie sheets. Bake 20-24 minutes until dry and firm. Let rest for a minute or two on cookie sheet before removing. Cool completely on wire racks.