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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Meringue Cookies with Chocolate Chips

| Dessert

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ⅛ tsp salt
  • ⅛ tsp cream of tartar
  • 2 egg whites
  • ¾ cup white granulated sugar
  • 1 tsp vanilla
  • 1 cup semi sweet chocolate chips

Method

  1. Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment.
  2. Gradually beat in in sugar and vanilla. Do not add the sugar all at once—this will cause your meringue to deflate. The meringue should be stiff, smooth, and glossy.
  3. Fold chocolate chips into the meringue.
  4. Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets.
  5. Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let cool before removing from parchment. The cookies should be crispy all the way through, melt in your mouth, and not be chewy in the middle.