Passover Chocolate Chip Cocoa Meringues

Recipe View 5 mins Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 3 mins In a small bowl, sift together 1/4 cup of the sugar, the cocoa powder, and salt. Sifting ensures a smooth, lump-free mixture that will incorporate evenly into the meringue. (3 minutes)

Recipe View 5 mins In a large, clean, and dry bowl, beat the egg whites with an electric mixer until soft peaks begin to form. This usually takes about 3-5 minutes. (5 minutes)

Recipe View 3 mins Gradually add the remaining 1/4 cup of sugar, beating continuously until medium-firm peaks form. The meringue should be glossy and hold its shape. (3 minutes)

Recipe View 2 mins Gently sprinkle in the cocoa mixture, a little at a time, and continue beating until the egg whites are stiff and the cocoa is fully incorporated. Be careful not to overbeat, as this can cause the meringue to deflate. (2 minutes)

Recipe View 2 mins Fold in the mini chocolate chips. Use a gentle hand to avoid deflating the meringue. (2 minutes)

Recipe View 10 mins Drop the meringue mixture onto the prepared baking sheets by rounded teaspoonfuls, spacing them about 1 inch apart. (10 minutes)

Recipe View 40 mins Bake in the preheated oven for 40 minutes, or until the meringues are crisp. Avoid opening the oven door during baking to prevent them from cracking. (40 minutes)

Recipe View 1 hrs Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents them from collapsing due to sudden temperature changes. (60 minutes)

Recipe View Once cooled, carefully remove the meringues from the baking sheets and store them in an airtight container at room temperature.