Chocolate Chip Meringue Cookies PT130Mhttps://img3.recipesrun.com/201907/2019/1105/40/c/023294/300x200x50.jpg16 servings
Ingredients:
3 oz. mini chocolate chips1/2 cup sugar1 tsp. vanilla extract1/4 tsp. cream of tartar1/4 tsp. salt2 egg whites, at room temperature
Chocolate Chip Meringue Cookies
By Tracy
16Person
130Minutes
57Calories
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.
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
Method
01
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.
02
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.
03
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.
04
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.
05
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.
06
Let cool completely on the baking sheet before removing. Keep in an airtight container for up to 2 weeks.
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.
01
Information
Gradeeasy
Serving
16 servings
Calorie57 Kcal
Prep Time10 Mins
Cook Time120 Mins
Total Time130 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
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.