Chocolate Chip Meringue Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 6 oz. mini chocolate chips
1 cup granulated sugar
½ tsp. salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 egg whites
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Directions: |
Directions:Preheat oven to 250°. Line one or two baking sheets with parchment paper.
Using electric mixer with whisk attachment, beat egg whites on medium speed until frothy. Add salt, cream of tartar, and vanilla extract. Increase the mixer speed to medium high and beat to soft peaks. While continuing to beat egg whites, gradually add the sugar (3 tablespoons at a time) and beat until glossy and stiff peaks form. Fold in chocolate chips with a rubber spatula.
Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake on the center rack. Bake 25 to 30 minutes, or until firm to the touch. Turn off oven and prop oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven (2 to 3 hours).
Store in airtight container in refrigerator or at room temperature. Will keep for up to 2 weeks. |
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Personal
Notes: |
Personal
Notes: Adding sugar gradually keeps the meringue from collapsing. Allowing the cookies to cool completely in the oven keeps them super crisp, and avoids that too-chewy texture. Can use food coloring to make colorful meringues.
There is no flour so you can make these for Passover.
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