Meringues, for those of you, who have never tried them before, are fluffy, light desserts that crumble and melt in your mouth. They are crispy on the outside and sweet and airy on the inside. They are made of whipped eggs and sugar. Once you have this basis, you can add flavoring and colors to make many varieties of this delicious treat. I have never made meringues before but because of my new experience with whipping egg whites (In my recipe for Egg in the nest), I decided to give it a try. I wanted to make a different take on chocolate chip cookies and instead of placing the batter in a piping bag, I just made drop cookies. When I make these meringues again, I will probably cut the sugar in half. They are pretty sweet but highly additive. Without further ado: here are my results!
3 egg whites (room temperature)
(I froze the yolks for a future recipe)
1/8th teaspoon of cream of tartar
1/2 teaspoon of vanilla extract
*Gluten Sensitivity: McCormick’s is Gluten Free, unsure of the rest of the brands
1/2 cup of sugar
2 tablespoons of cocoa powder
1/2 cup of semi-sweet chocolate chips
- Preheat oven to 300 F
- Whip egg whites, vanilla and cream of tartar with a hand blender (or whisk or kitchen aid). Start on a low setting and slowly increase the speed
- When the egg whites form a soft peak (it will collapse but still hold a shape), slowly add sugar 2 tablespoons at a time (1/2 cup = 8 tablespoons)
- Slowly fold in cocoa powder and chocolate chips
- Place 1/2 tablespoon drops of meringue on a GREASED baking sheet
- Bake for 25-30 minutes (more if your kitchen is humid) until outsides are crispy
Store in an airtight container.