3 egg whites, room temperature
1/8 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened baking cocoa powder
1 3/4 cups chocolate chunks
Preheat oven to 300 degrees.
Line baking sheets with parchment paper; set aside.
In mixer bowl beat the egg whites and cream of tartar until soft peaks (tops curl over when mixer is lifted) form. Gradually add the sugar and the vanilla, continuously beating until stiff peaks form. Sift the cocoa powder over the meringue and gently fold in. Fold in the chocolate chunks.
Drop meringue by heaping tablespoonfuls onto the prepared baking sheets. Bake at 300 for 35 to 45 minutes or just until meringues are dry. Carefully peel clouds off the parchment paper and cool completely on a wire rack. May be stored, covered, at room temperature.
Yield: Approximately 30 clouds