Ingredients

The following ingredients have 4 Servings
  • 2 egg whites, (room temperature)
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3/4 cup powdered sugar
  • 1 teaspoon cornstarch
  • 1/4 cup cocoa powder
  • 2 cups white chocolate chips or bar, broken up

Instruction

  • Preheat oven to 250 degrees. Line cookie sheet with parchment paper.
  • Place the egg whites in a clean, dry mixing bowl. Beat at medium speed until frothy.
  • Add cream of tartar, vanilla extract and salt. Increase to medium-high speed and beat until soft peaks form
  • Add powdered sugar gradually, a couple tablespoons at a time, and cornstarch and beat until stiff peaks form.
  • Fold in cocoa until just incorporated.
  • Using a medium cookie scoop, scoop batter onto prepared cookie sheet.
  • Bake for 1 hour then turn off oven and leave in until cool, approximately 2-4 hours.
  • When cookies are ready, place chocolate in a microwave-safe measuring cup or bowl.
  • Microwave in 30-second increments, stirring in-between, until completely melted.
  • You can either leave the chocolate as is or tint with red or pink food coloring. (paste works best)
  • Dip cookies in chocolate and place back on parchment paper. Let set.
  • Store in airtight container at room temperature for up to 2 weeks.