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Chocolate Chip Meringues
Makes: 3 1/2 dozen

3/4 cup powdered sugar
4 t. Dutch process cocoa
1 t. cinnamon
4 room temperature egg whites
1/2 cup sugar
1 t. vanilla extract
1/4 cup plus 3 T. miniature chocolate chips
1 1/2 t. shortening

Heat oven to 275F. Line baking sheets with parchment paper. Combine
powdered sugar, cinnamon and cocoa. Set aside. Beat egg whites till
foamy on low speed. Gradually increase speed to med-high and beat
till stiff peaks begin to form. Pour sugar in steady stream into
egg whites. Beat till mixture stands in stiff peaks. Beat in
vanilla till well blended. Sift powdered sugar mixture over meringue.
Gently fold in until partially incorporated. Sprinkle 1/4 C. chips
over meringue and continue folding till evenly incorporated. Do
not overmix as meringue may begin to deflate. Spoon heaping teaspoons
of meringue into peaked mounds about 1 3/4" diameter onto baking
sheets. A pastry bag may also be used. Bake 15 min. Switch positions
of baking sheets in oven; bake an additional 17-20 min. till cookies
are dry to the touch but still slightly soft in center when pressed.
With cookies still on paper, place on flat surface till completely
cooled. Combine remaining chips and shortening. Melt and stir till
smooth. Spoon glaze into sm. pastry bag fitted with fine tip, or
into sm. resealable plastic bag with sm. hole cut in one bottom
corner. Drizzle fine lines of chocolate back and forth over cookie
tops. Let stand till chocolate sets. Store in airtight container
in single layer in cool, dry place.


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