I am completely fascinated by meringues.  It's amazing to me that someone discovered that if you separate an egg and whip the whites with sugar, they turn into a giant, frothy, marshmallowy mass.  These cookies are the result of an attempt to come up with an easy gluten-free recipe.  While I was living in Utah, I had a number of friends with severe gluten allergies.  I created this recipe for a party where gluten-free would be appreciated, but most likely not available... and the cookies were a big hit with everyone!  Light and airy, with a chewy, marshmallowy center - enjoy!

Chocolate Meringue Cookies

• 2 egg whites, room temperature
• ¼ c + 2 Tbsp white sugar
• 2 Tbsp dark brown sugar
• Pinch of salt (fine grain or regular table salt)
• 1/8 tsp cream of tartar
• ½ tsp pure vanilla extract
• 1 ½ - 2 Tbsp Dutch process cocoa powder
• 1 oz. semi-sweet baker’s chocolate, chopped (for optional chocolate drizzle)

Preheat oven to 300 degrees F and line a cookie sheet with parchment paper.

In a heatproof bowl set over a double boiler, combine egg whites, sugars, salt and cream of tartar. Whisk together constantly, until sugars are melted and mixture is warm, about 3 minutes.

Remove from heat and mix (with an electric blender) until stiff peaks form. Add vanilla and continue to mix for another minute or two – peaks will be slightly softer this time. Sift cocoa powder over the top. Working from the center, gently fold in cocoa powder until well blended.

When few streaks remain, place meringue in small scoops on the parchment paper, about 2 inches apart. Put in oven and turn heat down to 250 degrees F.

Bake for 10 minutes and then turn off the heat and let sit for another 5 minutes. Prop the oven door open a few inches (a folded hotpad works well) and let cookies cool in the oven for 20-30 minutes.

*Note: do not open the oven while still cooking.

For Chocolate drizzle: Melt chocolate in microwave for 30 seconds.  Stir. If not fully melted, heat for another 10 seconds at a time until completely melted. Using a spoon, lightly drizzle chocolate over cookies. Let chocolate cool and set before serving.

(Makes 12 cookies)