10 minutes to prepare; 3 hours to bake
Yield: 1-1/2 dozen (easily doubled)
1 cup powdered sugar
2 Tbsp cocoa
a pinch of salt
1/4 cup hazelnuts, pecans or almonds (optional)
4 egg whites (separate eggs while cold, then let egg whites come to room temperature)
1/2 tsp vanilla
1/2 cup chocolate chips (optional, but highly recommended!)
(1) Preheat oven to 250°F. Lightly grease a baking tray - or line it with parchment or waxed paper.
(2) Sift together powdered sugar, cocoa, and salt. If you're adding nuts, place them in a blender/food processor with the sugar mixture, and grind in a series of spurts until the nuts and sugar form a fine powder.
(3) Beat together the egg whites and vanilla and high speed until they form stiff peaks. Fold in the sugar-nut mixture (or just the cocoa-sugar) and the chocolate chips.
(4) Drop by rounded tablespoonfuls onto the prepared tray.
(5) Bake the meringues for 2-1/2 to 3 hours without opening the oven. Then turn off the oven, and leave them in there for at least 15 minutes (you can also leave them in there for up to an hour or two. This part is flexible!) Cool completely before removing from the tray.
Note: Meringues will turn out softer or firmer, depending on the humidity in your kitchen. Store in an airtight bin lined with waxed paper.