Meringue Cookies with Chocolate Chips
Photo: Benjamin Ikuta, CC BY-SA 4.0
Chocolate chip meringue cookies are a light, crisp treat made from just a handful of pantry ingredients. Whipped egg whites and sugar form the base, and the chocolate chips add small pockets of richness against the sweet, airy shell. The one technique to respect is adding the sugar gradually, which keeps the foam stable. Done right, the cookies shatter lightly and dissolve on the tongue, with nothing chewy inside.
Instructions
Put the egg whites, salt and cream of tartar in a clean bowl. Whip with a whisk or an electric mixer until the whites hold stiff peaks.
Beat in the sugar a little at a time, then add the vanilla. Adding the sugar all at once will make the meringue deflate, so go slowly. It is ready when it looks stiff, smooth and glossy.
Gently fold the chocolate chips into the meringue with a spatula, keeping as much air in it as you can.
Drop the meringue onto baking sheets lined with parchment paper, using a tablespoon for each cookie.
Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let the cookies cool before lifting them off the parchment. They should be crisp all the way through and melt in your mouth, with no chewy center.
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