CHOCOLATE CANDY BAR MERINGUES

3 1/2 tablespoons unsweetened cocoa powder
2/3 cup powdered sugar
1/2 tablespoon cornstarch
1/2 cup egg whites (about 3 to 4)
1/3 cup granulated sugar
1 teaspoon vanilla
4 ounces chocolate-covered candy bars, cut into small pieces (about 3/4 to 1 cup)

Preheat oven to 275 degrees F. Line 2 baking sheets with aluminum foil.

In a small bowl, sift together cocoa powder, powdered sugar and cornstarch. Set aside.

In a large bowl, beat egg whites at medium speed until soft peaks form. Gradually add granulated sugar and continue to beat until whites are stiff and glossy and sugar is dissolved, about 2 to 3 minutes.

Add vanilla; mix well. Gently fold in cocoa mixture and candy pieces. Drop batter by heaping teaspoons onto prepared baking sheets.

Bake about 1 hour or until almost firm to touch. Reverse position of pans after 30 minutes to ensure even baking. (For chewier insides, cook a total of 45 to 50 minutes.) Let cookies cool completely before removing from baking sheet.

Store in airtight container.

Yields 24 cookies
Source: Detroit News, May 27, 1999