Directions

1. 1

   Preheat your oven to 250°F (120°C). Line baking sheets with parchment paper to prevent sticking.

2. 2

   In a clean, dry bowl, combine the egg whites with the cream of tartar and salt. Using an electric mixer, begin beating on medium speed until soft peaks form, about 3–4 minutes.

3. 3

   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Once all sugar is incorporated, increase the mixer speed to medium-high and beat until stiff, glossy peaks form—the meringue should be thick and hold its shape when you lift the beaters, approximately 5–8 minutes total.

4. 4

   Using a spatula or large metal spoon, gently fold the finely chopped dark chocolate into the meringue in two or three additions. Handle carefully to maintain the airy structure of the mixture while ensuring the chocolate is evenly distributed.

5. 5

   Spoon the mixture onto prepared baking sheets in mounds using a rounded teaspoon or piping bag, spacing them about 1½ inches apart. You should make approximately 24–30 cookies from this quantity.

6. 6

   Bake in the preheated 250°F oven for approximately 90–100 minutes, until the cookies are completely dry and crisp. They should be pale in color but firm to the touch; the interior will be hollow and light.

7. 7

   Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.