Chocolate Clouds
Provided by: HersheysKitchens.com
3 egg whites
1/8 teaspoon cream of tartar
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons HERSHEY(r)'S Cocoa Powder
2 cups HERSHEY(r)'S Semi-Sweet Chocolate Chips
Heat oven to 300 F. Cover cookie sheet with parchment
paper or foil.
Beat egg whites and cream of tartar in large bowl at
high speed of mixer until soft peaks form. Gradually
add sugar and vanilla, beating well after each
addition until stiff peaks hold, sugar is dissolved
and mixture is glossy. Sift cocoa onto egg white
mixture; gently fold just until combined. Fold in
chocolate chips. Drop mixture by heaping tablespoons
onto prepared cookie sheet.
Bake 35 to 45 minutes or just until dry. Cool
slightly; peel paper from cookies. Cool completely on
wire rack. Store, covered, at room temperature.
30 cookies.
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