Chocolate Chip Meringues
Ingredients
- ¾ cup sugar
- ½ cup mini chocolate chips
- 2 egg whites (you can discard the yolks or use for something else)
- ¼ teaspoon cream of tartar (optional)
Instructions
- Heat oven to 375°F.
- Beat two egg whites (and ¼ teaspoon cream of tartar, if desired) until stiff. Add the sugar, mixing it in a little at a time, until it’s completely mixed into the egg whites.
- Fold in the mini chocolate chips using a rubber spatula.
- Spoon the cookies onto cookie sheets lined with parchment paper or cut-up paper bags. The cookies are not going to spread, so whatever size and shape you want should be the size you put on there. (Stacey uses a teaspoon; I use a rounded tablespoon)
- Put cookies in the oven and immediately shut the oven off. The cookies should be done in half an hour but can be left in overnight.
Notes
Note from Stacey: This recipe has been adapted from an ancient recipe for mint meringues. If you like, you can add crushed up candy canes in whatever amount you find pleasing when you’re folding in the chocolate chips.
