Fudgy Double Chocolate Meringues (Gluten Free)

Ingredients

• 6 ounces semisweet chocolate, finely chopped (best quality, such as Ghirardelli)
• 2 large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch salt
• 1/4 cup sugar
• 1/2 cup milk chocolate chips (best quality, such as Ghirardelli)

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
2. Place the chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
3. In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters. Gradually add the sugar, continuing to beat until stiff peaks form when you lift the beaters. Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform.
4. Immediately drop tablespoons of batter about 1-inch apart on prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (they crumble easily).