AH, SIMPLICITY! SOMETIMES A LITTLE TENDER MORSEL will do you. Think of this as a something you'd really like to share. Sweet and refined at the same time. A light wine....also, good, strong espresso, with a twist of lemon, perhaps. I think this is good at tea time. Tea served from my Grandmother's samovar, the one she said the Tzarina gave her when she stopped at Rashkov....
CHOCOLATE CHIP MERINGUE COOKIES
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 cup sugar
3 tbls. unsweetened cocoa
3 tbls. semisweet mini chocolate chips
Preheat oven to 300 deg.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tbls. at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in chips.
Cover a baking sheet with parchment paper. Drop batter by level tablespoonfuls on to prepared baking sheet. Bake at 300 deg. for 40 min. or until crisp. Cool on pan on wire rack. Repeat with remaining batter, reusing parchment. Store in airtight container.
Sift cocoa on meringues when serving.
Serve with a dry, fruity Riesling or a crisp and light Prossecco.