Meringues are so delicious and almost guilt free! They are made my whipping the heck out of egg whites with a little sugar and add chocolate chips. You bake them low and slow to dry out the cookies, so when you bite into them, they crumble and melt in your mouth!
Try these out! But keep in mind: egg whites are extremely temperamental. If you live in a humid climate, or it is humid (raining/snowing) on that day, the egg whites will not set up! You also must make sure all your bowls/mixers/spatulas are well clean, if there is any type of fat left on these items, the egg whites will not set up.
Preheat your oven to 250 degrees
Line 2 cookie sheets with parchment paper
– 2 egg whites
– ½ teaspoon of cream of tartar
– ⅔ cup of sugar
– 1 teaspoon of vanilla
– 1 cup of chocolate chips
With a stand mixer or hand mixer start beating the egg whites. When they are foamy, add the cream of tartar. Keep beating the egg whites until they double in volume, gradually add the sugar. Once half the sugar is added, add the vanilla, and continue to add the remaining sugar. Keep beating the egg whites until the batter is firm and shiny. When you take the mixer out, the egg whites should have a little peak that stand up, not flop down.
Fold in the chocolate chips. Take a spoon and spoon about 2 tablespoons of batter into the cookie sheets about an inch apart.
Bake for 2 – 2 ½ hours.
MELT ∙ IN ∙ YOUR ∙ MOUTH ∙ COOKIES