Chocolate Chip meringues
These were by far the easiest & most surprising dessert I’ve made. I’ll probably never make regular cookies again!
This recipe is based on the Mint Chip Meringues featured in the book The Naptime Chef by Kelsey Banfield. I found the book in a library booksale, and this is the second recipe I’ve used from it. It’s a great eye opener for what can be done in the short stretches of time parents have available for cooking!
Egg whites whisked up before adding sugar
Sprinkle 4 tbsp of sugar first, and whisk to stiff peaks
Look at that chocolatey awesomeness!
To the stiff-peak mix, add remaining sugar and chocolate chips
Scooping them with spoons. We’re going for taste, not looks 😉
I’ll eat just two…
Mmm.. so good!
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- pinch kosher salt
- 7 tbsp powdered sugar (not confectioners – I like to toss my regular sugar in the blender for a few spins)
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 225 while preparing the batter. Set aside two baking sheets lined with parchment.
- Whisk the egg whites till foamy (I used a 4 on the KitchenAid). Then add the vanilla extract, cream of tartar & salt till soft peaks form (I upped the speed to a 6 for this step). Next, sprinkle 4 out of the 7 tbsp of sugar on the egg whites, and whisk till stiff peaks form. It took me about 8 minutes. If you don’t know what the stages of whipped whites are, read here on The Spruce or here on The Kitch. The mixture should be opaque and shiny at this point. Do not overmix beyond this stage.
- Sprinkled the remaining 3 tbsp sugar and all the chocolate chips into the mix. Fold gently with a spatula till just mixed, taking care to not overmix.
- Using a pastry bag or a tablespoon, place heaped tablespoon amounts of batter 2 inches apart on baking sheet.
- Bake for 1:45 to 2 hours. Set the timer at 30 minute intervals to rotate the pans. When done, the cookies should be crisp on the outside, and produce a hollow knock.