Chocolate Meringue Cookies - cooking recipe

Ingredients

6 ounces semi-sweet chocolate chips
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
3/4 cup chopped nuts (optional)

Preparation

Preheat the oven to 350.
Grease the cookie sheets, and cover with parchment paper or wax paper.
(I usually spray the paper with non-stick vegetable spray).
Melt the chocolate chips over hot water in double boiler.
If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
Start by cooking for 20 seconds.
Stir and return to the microwave for another 10 seconds.
Stir again, and repeat the process until all the chips are melted.
Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
Beat until stiff.
Then beat in the vanilla and vinegar.
Gently fold in the chocolate and nuts, if desired.
Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
Bake for 10 minutes or until firm to the touch.
Remove immediately from sheets.
Store in airtight container.
NOTE: Try not to store these for too long.
Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.