Ingredients

• 3 egg whites
• 1/4 t cream of tartar
• Salt
• 1/2 cup fine sugar
• Vanilla extract
• Optional 3 T cocoa powder + 1/2cup chocolate chips

Baking directions

200 degrees for 2 hours then leave in oven for 1 – 2 hours to dry out

Special tools

• Electric mixer or stand mixer with a whisk attachment – you can’t do this with just a hand whisk because you will not achieve the correct consistency
• Silicone mat or parchment paper

Steps

1. Separate your egg whites from the yolks.
2. In an electric hand mixer or stand mixer with a whisk attachment, whip the egg whites until frothy.
3. Add cream of tartar and sugar slowly while the mixer is running.
4. Beat until soft peaks form when the mixer is lifted out of the bowl.
5. Slowly add sugar.
6. Beat until glossy, stiff peaks form. This will take from 3 – 8 minutes.
7. While the mixer is running at a slow speed, add vanilla extract and cocoa powder.
8. Turn off mixer and fold in chocolate chips. Be careful not to crush the air bubbles.
9. Spoon 1 – 2 T amounts of mixture onto a parchment or silicone-lined baking sheet. The cookies do not spread so they can be somewhat close together.

Bake for 2 hours at 200 degrees then leave in oven for 1 – 2 hours to dry out