Chocolate Clouds

3 egg whites at room temperature
1/8 tsp. cream of tartar
3/4 cup sugar
1 tsp. vanilla extract
2 tbsp. Hershey's cocoa
1-3/4 cup (10 oz. pkg.) Hershey's premium semi-sweet chocolate chunks

Heat oven to 300F. Place parchment paper on cookie sheets. In large mixer bowl beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chunks. Drop by heaping tablespoons onto prepared cookie sheets; baked 35 to 45 minutes or just until dry. Carefully peel cookies off paper; cool completely on wire rack. Store uncovered, at room temperature.

About 2-1/2 dozen

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Cajun Country -- New Iberia, Louisiana