Imagine a cookie so light it practically floats, so crisp it shatters delicately, and so delicious it'll make your taste buds dance with joy! These Chocolate Chip Meringue Cookies are the secret weapon in your dessert arsenal that will transform ordinary baking into an extraordinary culinary experience. With just a few simple ingredients and some baking magic, you'll create a treat that looks like it came straight from a professional pastry kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper, ensuring the surface is completely flat and smooth.
- Separate egg whites carefully, making sure no egg yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps them whip more effectively.
- In a clean, dry, and grease-free mixing bowl, add the room temperature egg whites and cream of tartar. Begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture looks smooth and not grainy.
- Gently fold in vanilla extract using a spatula, ensuring it's evenly incorporated without deflating the meringue.
- Carefully fold in chocolate chips, distributing them evenly throughout the meringue mixture.
- Use a piping bag or two spoons to create small, uniform mounds of meringue on the prepared baking sheets. Space cookies about 1 inch apart.
- Place baking sheets in the preheated oven and bake for 1 hour. The meringues should be dry and crisp on the outside but still slightly soft inside.
- After baking, turn off the oven and leave the meringue cookies inside with the door slightly ajar to cool completely. This helps prevent cracking.
- Once completely cool, gently remove meringues from the parchment paper. Store in an airtight container at room temperature for up to 3-4 days.
Tips
- Ensure absolute cleanliness: Any trace of oil or egg yolk can prevent your egg whites from whipping properly. Use a squeaky-clean, grease-free bowl and carefully separate eggs.
- Room temperature is key: Let your egg whites sit at room temperature for about 30 minutes before whipping. This helps them reach maximum volume.
- Patience with sugar: Add sugar gradually, about a tablespoon at a time, to ensure it dissolves completely and creates a smooth, glossy meringue.
- Gentle folding technique: When adding chocolate chips, use a gentle folding motion to preserve the air you've whipped into the meringue.
- Low and slow baking: The low temperature and long baking time are crucial for creating the perfect crisp exterior and soft interior.
- Cooling is critical: Leaving the meringues in the oven with the door slightly ajar helps prevent cracking and ensures a perfect texture.
- Storage matters: Keep these delicate cookies in an airtight container to maintain their crisp texture and prevent them from becoming sticky.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 11g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
