This recipe brings back some good memories. It was in Foods class in high school that I first learned how to make chocolate chip meringue drops. I had never heard of them before and I have to say I was pretty smitten when I took the first bite. I believe it was around winter break that we made these so it seems fitting that I make them again for Christmas many (not that many) years later. These are the kind of cookies you can really sink your teeth into and I mean that literally because they have this tootsie roll-like center that sticks to your teeth in the most pleasant way. I like how delicate they are on their own but when you fold the chocolate chips into the batter it really intensifies the chocolate experience.
The reason I wanted to blog about these meringue drops during the holiday season is because I find myself making them again and again around this time of the year. Not just to have them around the house but I’ve also given them away as little homemade presents. My mom usually takes over Christmas cooking and preparations so this is just my little addition to make the holidays extra special and sweet. I wish everyone an amazing holiday and I hope that at least some of us will leave Santa a plateful of these cookies.

Chocolate Chip Merinque Drops:
2 large egg whites, at room temperature
1/2 cup granulate sugar
1 tsp. vanilla extract or paste
3 tbsp. cocoa powder, sifted
1/2 cup bittersweet chocolate chips

Directions:
Preheat oven to 250 degrees. Line 2 baking sweets with aluminum foil. In a bowl of an electric mixer fitted with a whisk attachment, beat egg whites on high speed until they hold soft peaks. Slowly add the sugar and the vanilla and beat until they hold stiff peaks. Reduce the speed to low and beat in the cocoa powder. With a rubber spatula, fold in chocolate chips.
Drop the meringue mixture by rounded teaspoonfuls onto the baking sheets, spacing them 1 inch apart. Bake for 1 hour. Turn the oven off and dry the cookies in the oven 2 hours longer. Remove them from the oven and store in an airtight container. Makes about 30-40 cookies.