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Chocolate Chip Meringue Cookies

Kraft Memeber Recipe
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Makes: 2 1/2 dozen Total Time: 3 hr 30 min
Category: Cookies Sub Category: Other

what you need
  • 6 large egg whites
  • 1 1/4 cups superfine sugar
  • 2 cups (one 12-ounce bag) semi-sweet chocolate chips
  • Confectioners' sugar, for dusting
  • Cocoa powder, for dusting
make it
1. Preheat oven to 175°F. Line several baking sheets with wax or parchment paper and set aside.

2. In the bowl of an electric mixer, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed. Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.

3. Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart.

4. Bake meringues until completely dry to the touch, about 3 hours.

5. Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners’ sugar and cocoa powder.
Notes
I also use Heath chips to make toffee meringue and sometimes combine the chocolate and Heath.
Average Rating  (1)
Rated  by kleonard28 on 4/7/2006 For years I have been trying to make these cookies. Your recipe was perfect! No vanilla extract, no cream of tarter, just sugar and egg whites. Very easy and they were a big hit at home and my office. Everybody should definitely try them! THANKS!
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