Bake: Chocolate Meringues

I was looking for something to bake that would be Easter-y, kosher for Passover (ish - my kitchen is full of chametz), quick to make, and not completely ruin my diet (only 40 calories each!).  I decided on chocolate meringues: whip egg whites, add sugar and chocolate, bake.  Done.  I decided to dot a few of the meringues with chocolate chips, peanut butter chips, or dried cherries, just to mix it up a bit.  Enjoy!

Chocolate Meringues

Prep Time: 15 minutes

Total Time: 1.75 hours

Yield: 36 cookies

8 eggs
2 c sugar, plus extra for sprinkling
0.5 c cocoa powder (not dutch-processed)

Optional Toppings:
Scharffen Berger 70% cacao baking chunks
Dried cherries (or other dried fruit)
Peanut butter chips

(1) Preheat oven to 250 degrees
(2) Separate egg whites from yolks (put those yolks to use - see the notes below)

(3) Whip egg whites until they form stiff peaks (about 10 minutes on medium-high speed)

(4) Add 0.5c of the sugar, a little at a time, whip for an additional 30 seconds

(5) Fold in the remaining sugar

(6) Sift the chocolate over the meringue and fold until combined

(7) Spoon golf-ball-sized scoops of the chocolate meringue onto a parchment paper lined baking sheet, with about 1 inch between cookies; if using, press a piece of topping into the center of each meringue

(8) Sprinkle the tops with sugar

(9) Bake each sheet of cookies for 30 minutes

(10) Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely

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What was cooking this time last year?

Notes: To use your yolks, combine in a blender with 2 cups peanut or vegetable oil, juice of 1 lemon, salt and pepper; blend and you have homemade mayonnaise!  Flavor with garlic, sriracha, or dijon mustard, if desired.   I had a little extra meringue, so I put it in a buttered and sugared souffle cup and baked it along with the last cookie sheet (see here).