Chocolate Chip Meringue Cookies PT130M https://img3.recipesrun.com/201907/2019/1105/40/c/023294/300x200x90.jpg Chocolate Chip Meringue Cookies are absurdly easy to make, have an incredibly high chip-to-cookie ratio, and you need only just 6 ingredients to make them. They look deceivingly luscious; it’s only when you reach for one that you realize that they’re light, crisp, an absolute delight to eat, and are incredibly low in calories. They dissolve in your mouth, leaving you with little bits of chocolate chips to ponder. 16 servings Ingredients: 3 oz. mini chocolate chips 1/2 cup sugar 1 tsp. vanilla extract 1/4 tsp. cream of tartar 1/4 tsp. salt 2 egg whites, at room temperature
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Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies are absurdly easy to make, have an incredibly high chip-to-cookie ratio, and you need only just 6 ingredients to make them. They look deceivingly luscious; it’s only when you reach for one that you realize that they’re light, crisp, an absolute delight to eat, and are incredibly low in calories. They dissolve in your mouth, leaving you with little bits of chocolate chips to ponder.
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Chocolate Chip Meringue Cookies
    01 Information
    • Grade easy
    • Serving 16 servings
    • Calorie 57 Kcal
    • Prep Time 10 Mins
    • Cook Time 120 Mins
    • Total Time 130 Mins
    02 Ingredients
      • 3 oz. mini chocolate chips
      • 1/2 cup sugar
      • 1 tsp. vanilla extract
      • 1/4 tsp. cream of tartar
      • 1/4 tsp. salt
      • 2 egg whites, at room temperature
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    03 Method
    • Step 1
      Preheat the oven to 200°F (93°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
    • Step 2
      In a large bowl (preferably glass) beat egg whites until foamy. Add salt, cream of tartar, and vanilla, and beat mixture again until soft peaks form.
    • Step 3
      Add sugar — 2 tablespoons at a time — until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.
    • Step 4
      Once thick gently fold in chocolate chips. Spoon batter onto the lined baking sheet. I use an ice-cream scoop to do it — it saves time, makes equal portions, and is much neater than scraping the batter off a spoon.
    • Step 5
      Alternatively, you can pipe the meringue if you prefer. Bake for 2 hours, rotating the baking sheet halfway through. Please note that cooking time depends on the size of the meringues, adjust accordingly.
    • Step 6
      Let cool completely on the baking sheet before removing. Keep in an airtight container for up to 2 weeks.
    04 Author
    Tracy Tracy
    647 Recipes
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