(Meringue Cookies with Chocolate Swirls)
6 oz. egg whites (about six large eggs)
1 ½ cups granulated sugar
4 T. powdered sugar
2 tsp. vanilla
1 tsp. distilled white vinegar
4 oz. chocolate, melted
In an electric mixer, place egg whites in mixing bowl. Using whisk, whip until stiff peaks form and meringue does not slide out of bowl when turned upside down.
Gradually add in both sugars.
Add vanilla and vinegar.
Whip until mixture is free of sugar grit.
Drizzle chocolate on top of meringue. (Do not mix in.)
Drop spoonfuls of mixture onto parchment lined bake sheet.
Bake meringue for approximately one hour or until meringue easily peels away from the parchment paper.
Cool on wire rack.
Store in airtight containers in the refrigerator.