Ingredients
3 large egg whites, room temperature1/4 teaspoon cream of tartar1/4 teaspoon salt1 cup sugar3 tablespoons baking cocoa3 tablespoons miniature semisweet chocolate chips3 tablespoons finely crushed almonds or walnuts, optional
Preparation
Preheat oven to 300°. In a large bowl, 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 speed 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 # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto parchment lined baking sheets. Bake until firm to the touch, 20-25 minutes. Remove to wire racks to cool. Store in an airtight container.
