• Ingredients
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 3 tablespoons miniature semisweet chocolate chips
  • 3 tablespoons finely crushed almonds

Directions

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired.
  • Cut a small hole in the corner of a pastry or plastic bag; insert No. 806 round tip. Spoon meringue into bag. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300 degrees F for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.