Chocolate Meringues

Makes 1 to 2 dozen.

Note: For chocolate chips, Michelle Gayer of the Salty Tart in Minneapolis uses leftover chocolate pieces, in any combination: bittersweet, semi-sweet, unsweetened and white chocolate. If using a convection oven, bake at 300 degrees for 15 minutes, rotating baking sheet halfway through baking time. Granulated sugar can be substituted for superfine sugar, but the latter produces a more supple meringue. Make your own by pulsing granulated sugar in a food processor fitted with a metal blade.

• 1/2 c. egg whites (from about 4 eggs)

• 1 c. superfine sugar

• 21/2 tbsp. sifted unsweetened cocoa powder

• 1/2 c. chopped chocolate chips

Directions

In a double boiler over gently boiling water, combine egg whites and sugar and simmer, whisking occasionally, until sugar is dissolved, about 3 to 4 minutes.

Pour mixture into bowl of an electric mixer fitted with a whisk attachment. Whip egg white mixture on medium speed for 5 minutes, then increase to medium-high speed for 5 to 10 minutes, until mixture is stiff but not dry.

Using a rubber spatula, fold cocoa into egg white mixture until well incorporated, then fold in chocolate chips. Place heaping tablespoons of batter onto prepared baking sheets.