Chocolate chip cloud cookies

1. Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

2. Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

3. Sift cocoa onto egg white mixture; gently fold until combined.

4. Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

5. Notes

6. These cloud cookies works best with room temperature egg whites. Don’t use the boxed egg whites, crack the eggs and separate the whites.

7. Make sure none of the yolk gets mixed in with the whites or they won’t work.

8. Use clean beaters and a clean metal or glass mixing bowl.

9. Store room temperature up to 4 days.