These chocolate chip meringue cookies are studded with dark chocolate chip chunks and lightly scented with citrus zest. They are a good snack eaten individually or can be served as a desert on top or crumbled over a scoop of ice cream. A basic meringue recipe is great thing for using up extra egg whites and it doesn't take too many to make this dessert. The recipe below was cobbled together from a few different places online, my main criteria was to find one that used the exact number of egg whites I had and a recipe that wasn't too sweet. I didn't want the sugar in the recipe to overwhelm the dark chocolate flavour.
The final piece in this recipe is citrus sugar. I made this by drying out lemon, tangerine and orange zest and mixing in a few tablespoons of the chopped zest to each jar with one cup of sugar. Each type of zest was a slightly different colour and it looked very pretty sitting in jars on my counter, so I'm now thinking of this as a possible christmas present...I'm not sure how much it impacted the final taste of the meringue, but it may have added a subtle note of citrus to complement the chocolate.