Your family and friends will think you slaved for hours to make these heavenly meringues.  It takes ten minutes to whomp up and an hour to cook.

I highly suggest using a stand mixer; it's much easier on the arms.

Preheat oven to 250*     Makes 3 dozen

Ingredients:

1 teaspoon real vanilla extract

1 teaspoon instant coffee granules

3 egg whites, at room temperature

1/4 teaspoon cream of tartar

3/4 cup sugar

3 tablespoons unsweetened cocoa powder

1/2 cup mini chocolate chips

Line cookie sheets with parchment paper or non-stick foil.

Mix together vanilla and instant coffee.  Set aside.

In a different bowl:  Mix together egg whites and the cream of tartar.

Add sugar a little at a time.  Beat until stiff glossy peaks form.  Egg whites will have tripled their volume.

Sprinkle or sift the cocoa powder onto the egg mixture and gently fold in.  Try not to deflate the eggs.  Fold in the vanilla-coffee mix, and then fold in the mini-chocolate chips.  (Grab the bag of morsels away from your husband and slap his hand.) 

You can either spoon drop it onto the cookie sheets, or pipe it out of a sandwich bag that has its corner cut off.

Bake one hour.  Turn off oven and open the door for a half-hour.  Then take the meringues out of the oven.  Carefully lift the cookies off with a thin metal spatula.

Note:  I stole this recipe from Family Circle.