Mocha Meringues

1 tsp vanilla extract
1 tsp instant coffee granules
3 egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
3 Tbsp unsweetened cocoa powder
1/2 cup mini chocolate chips

Heat oven to 25 F. Line 2 large baking sheets with nonstick foil. Stir together vanilla and instant coffee in a small bowl and set aside.

Beat egg whites and crea of tartar in a large bowl on medium speed until frothy. Increase speed to medium-high, add sugar, 1 Tbsp at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes.

Sift cocoa powder over beaten egg white mixture. Carefully fold in cocoa powder until evenly distributed. Fold in vanilla-coffee mixture and mini chocolate chips. Transfer egg-white mixture to a large resealable plastic bag. Snip off a large corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 250 F for 1 hour, leaving oven door closed the entire time.

Turn off oven, tilt oven door open. Let meringues stand in oven for 30 min.

Remove meringues from oen. With a thin metal spatula, carefully lift cookies off baking sheets.

3 dozen (prep time 10 minutes)