->Meringues 10 <-

Makes: 3 1/2 dozen

3/4 cup powdered sugar

4 t. Dutch process cocoa

1 t. cinnamon

4 room temperature egg whites

1/2 cup sugar

1 t. vanilla extract

1/4 cup plus 3 T. miniature chocolate chips

1 1/2 t. shortening

Heat oven to 275F. Line baking sheets with parchment paper. Combine

powdered sugar, cinnamon and cocoa. Set aside. Beat egg whites till

foamy on low speed. Gradually increase speed to med-high and beat

till stiff peaks begin to form. Pour sugar in steady stream into egg whites. Beat till mixture stands in stiff peaks. Beat in

vanilla till well blended. Sift powdered sugar mixture over meringue.

Gently fold in until partially incorporated. Sprinkle 1/4 C. chips

over meringue and continue folding till evenly incorporated. Do

not overmix as meringue may begin to deflate. Spoon heaping teaspoons

of meringue into peaked mounds about 1 3/4" diameter onto baking

sheets. A pastry bag may also be used. Bake 15 min. Switch positions

of baking sheets in oven; bake an additional 17-20 min. till cookies

are dry to the touch but still slightly soft in center when pressed.

With cookies still on paper, place on flat surface till completely

cooled. Combine remaining chips and shortening. Melt and stir till

smooth. Spoon glaze into sm. pastry bag fitted with fine tip, or into sm. resealable plastic bag with sm. hole cut in one bottom

corner. Drizzle fine lines of chocolate back and forth over cookie

tops. Let stand till chocolate sets. Store in airtight container

in single layer in cool, dry place.