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Easy
Published 2011
Serve a variety of vanilla and chocolate meringues for a gourmet spread.
Reduce the sugar in Step 2 to ½ cup. When you’re done whipping the sugar and whites, sift the powdered sugar and the cocoa together into a bowl and gently fold them into the meringue until incorporated.
Sprinkle two handfuls of mini chocolate chips into the fluffy egg whites and gently fold them in with a spatula.
