Chocolate Chip Meringue Cookies

 aasmith4
5
(1) 1 Review
Prep Time
0
min.
Total Time
3
hr.
30
min.
Servings

2 1/2 dozen

What You Need

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Make It

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  • 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.

Ratings & Reviews

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  • kleonard28 |

    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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