3 egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla extract
120g caster sugar
1/2 tbsp cocoa powder
Chocolate chip (optional)
Preheat oven to 150 degrees C
Sift the cocoa powder into a bowl
Use wire whisk and whisk the egg white in medium low speed (speed 3) till foamy. (See picture below)
add cream of tartar, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. (See picture below
Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself. (See picture below), turn off the mixer.
Take about 20g of the meringue and mix well with the cocoa powder
Lightly mix it in
Drop about half tablespoon mixture to the baking tray.
Bake for 25 to 30 minutes.
Add in chocolate chip if desire.
Store these in an air tight container.