Chocolate Chip Meringue Cookies
It seemed like growing up my grandmother always had these on tap as well. Meringue cookies are light, airy cookies that are made primarily from egg whites. They are whipped and the air creates a cloud-like mixture. The egg whites do have to be at room temperature, otherwise they will not get fluffy. They are flourless so are perfect for Passover or for anyone who has a gluten intolerance or allergy.
Equipment
- stand or hand mixer
- parchment paper or silpat
- sheet pans
Ingredients
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp pure vanilla extract
- 1/4 cup organic pure cane sugar
- 6 oz semi sweet chocolate chips
Instructions
- Let the egg whites come to room temperature.
- Preheat the oven to 250℉.
- In the bowl of a stand mixer or large bowl with a hand mixer, use the whisk attachment. Place the egg whites in the bowl and begin on low speed and gradually increase the speed to medium and then high. Add the cream of tartar. Once you have soft peaks, add the vanilla and the kosher salt. Continue mixing until the peaks become stiffer. Slowly stream in the sugar and continue mixing on high. Once you have stiff peaks, turn the mixer off and fold in the chocolate chips.
- On the silpat / parchment lined sheet pans, spoon tablespoon sized cookies and leave about an inch of space. Bake at 250℉ for 45 minutes. Turn the oven off and crack open the oven door and let them sit for another hour.
Notes
Note, I often have egg whites in the freezer. If I make ice cream, carbonara or anything in between that requires only egg yolks, I freeze the egg whites since they freeze well. Make sure you place the egg whites in the fridge at least the day before and then let them come to room temperature prior to starting this recipe. If the egg whites are remotely cold, they won't fluff up. 1 large egg white=30 grams.
** Amazon Affiliate - I may receive compensation.