A delicate cookie that’s crispy on the outside and soft and fudgy on the inside. A treat for the whole family!
Preheat oven to 300°F (150°C). Line 2 large baking sheets with parchment paper.
In a small bowl, whisk together sugar and cornstarch; set aside.
In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tbsp (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.
Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.
Variations: To make Mocha Meringues, add 1 tsp (5mL) instant espresso coffee powder to the cocoa powder before folding in.
Kids Favourite: Sprinkle with coloured sprinkles or Smarties before baking.
Tip: Use leftover egg yolks in our White Chocolate & Orange Pudding or in other egg yolk recipes.