Chocolate Meringue Cookies

Light, fluffy and chocolatey, perfect.

170g/6 oz dark chocolate

2 large egg whites, at room temperature

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract

Pinch salt

60g/2.1 oz sugar

70g/2.6 oz chocolate chips

Preheat your oven to 350F/180C/Gas 4.

Line two baking sheets with parchment.

Break the 170g dark chocolate into pieces and melt in the microwave or over a bowl of simmering water.

Set aside.

Beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form. Gradually add in the sugar, whisking between each addition until stiff peaks form.

Pour the melted chocolate and chocolate chips into the mixture and fold in. Do not overmix.

Drop heaped tablespoons of batter onto the prepared baking sheets, leaving space between for them to spread.

Bake for 8-10 minutes.

Practically Pagan Cooking book from Rachel Patterson