Chocolate Chip Meringues
So last week when I made bourbon vanilla ice cream, I had 7 left over egg whites. I asked Instagram what to do with them, and 4 different people told me I had to make Smitten Kitchen’s chocolate chip meringues. With that much independent support, I obviously looked them up.
You guys. These only needed two egg whites. How was that supposed to solve my problem. There wasn’t a world in which I should be making 3.5 batches of meringues.
Fortunately, I love egg tacos, and egg whites did fine for those this week. I saved two, and here we are.
In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy.
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Add the salt, cream of tartar and vanilla extract. Beat until soft peaks form.
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With the mixer running, slowly add the sugar, and keep beating until stiff peaks form.
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Fold in the chocolate. I just used what I had in my pantry – some mini chocolate chips, some chocolate chunks that I blitzed in my mini food processor for a couple of pulses.
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Spoon the batter onto a baking sheet lined with parchment paper, about 2 inches apart.
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Bake at 300°F for 25 minutes, or until dry on top and golden towards the bottom.
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These are super delicate, so I’d let them cool completely on the baking sheet before transferring to an airtight container.
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There was also a battle on my Instagram (@smilesbymeg if you don’t follow yet) over whether these were cookies or dessert. I personally think they’re cookies, while Madison thought they were dessert. I think Michelle had the best rationale, though – dessert is the category you’d use to describe something you’d order at a sit down restaurant. These are not in that category, and are therefore cookies.
I also ended up liking these a lot more than I expected. They turned out as basically chocolate bars surrounded by meringue, which is a great result.
Thanks, all for the recommendation!
Enjoy!
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Chocolate Chip Meringues
Ingredients:
- 2 egg whites, room temperature
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 6 ounces mini chocolate chips
Directions:
- In a stand mixer fitted with the whisk attachment, beat egg whites until foamy.
- Add salt, cream of tartar and vanilla extract. Continue to beat until soft peaks form.
- With the mixer running, beat in sugar slowly until stiff peaks form.
- Fold in chocolate with a rubber spatula.
- Spoon batter onto a baking sheet lined with parchment paper, about 2 inches apart.
- Bake at 300°F for 25 minutes, until tops are dry and bottoms are golden. Allow to cool completely on baking sheet.
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