Chewy Chocolate Meringues (adapted from Williams-Sonoma Home Baked Comfort)
3 large egg whites
1 cup sugar
1 vanilla bean, halved and scraped
2 1/2 tablespoons unsweetened cocoa powder
1/4 cup bittersweet chocolate, finely chopped
Preheat oven to 350. Line two baking sheets with parchment paper.
Whisk together sugar, egg whites and vanilla 'caviar' in your large, heatproof mixer bowl. Set bowl over a pan of hot, barely simmering water (be sure that your bowl does not touch the water). Whisk constantly until sugar is completely dissolved into the egg whites.
Attach bowl to mixer with whip attachment. Beat egg white mixture until glossy and stiff. Remove bowl from mixer.
Sift cocoa powder on top of the meringue, and then sprinkle on the chopped chocolate. Fold together until completely incorporated and no streaks remain.
Drop by tablespoonful onto baking sheets. Bake for 9 minutes, rotate pans and then bake for an additional 9 minutes. Transfer meringues while still on the parchment paper to wire racks to cool. Once completely cooled, remove from parchment.
this recipe is also shared at some of my favorite food blog hops