Chocolate chip meringue cookies
Got leftover egg whites? Then make these 5 ingredient chocolate chip meringue cookies for a light and airy snack.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 7 ouncs dark chocolate chopped finely
Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a handheld mixer), whisk the egg whites on medium speed until they get frothy. Then add the cream of tartar and salt until they are fully incorporated.
Turn the mixer up a notch and slowly stream in the sugar. Once all the sugar has been added, turn the mixer to the highest setting and let it whisk. You'll want the mixer to go for at least 4-5 minutes. Turn the mixer off and check to see if your meringue has achieved stiff peaks (the egg whites will stand up straight and not move). If not, keep whipping in 30 second intervals on the highest speed.
Once you've achieve stiff peaks, turn the mixer off. Gently fold in the chopped chocolate into the meringue and be sure not to deflate the egg whites.
Using a large spoon or a pastry bag (or zip-top bag), dollop the meringue onto your prepared baking sheets. Make sure you space them at least an inch apart on the baking pan.
Bake in your preheated oven for about 2 hours (I baked for 90 minutes). Allow the meringues to cool completely before eating or storing.
Meringues will get soggy if exposed to moisture, so you will not want to store these in an airtight container. If using a lidded container, crack the lid open a bit when storing. Meringues are best served the day they are made and will start to get slightly soggy after each day.
Source: Adapted from Serious Eats