8 egg whites (allow to come to room temperature)
2 cups sugar
3/4 teaspoons salt
1/8 teaspoon cream of tartar
12 ounces chocolate chips
Beat the egg whites until very stiff. Mix together the cream or tartar, salt and sugar. Slowly add in the sugar mixture until absorbed into the egg whites. Fold in the chocolate chips. Drop by spoonful onto a baking sheet. Do not grease the cookie sheet. Use parchment paper or a silicone sheet. As you can see, mine were not stiff enough but I baked them anyway.
Bake at 235 degrees about 90 minutes. They should be a light color. Mine look like regular cookies but they definitely tasted great!!
Audrey :)
9 comments:
I love meringue cookies! Thanks for sharing these :)
You really bake them for 90 minutes?
Yes, it's a very slow cook. I too was a little hesitant and kept turning on the oven light.
That's funny, I saw another meringue recipe on a blog a few weeks ago and the same thing happened. :) But as long as they taste good, who cares what they look like!
That is what happened to mine - I make them green with mint chips and they were delish, but they broke up rather easily. Love them. sandie
these look so good! my mom busted my kitchen aid but these are definitely on the "to make" list!
I love meringue cookies - chocolate are the best!
Chocolate Chip are my FAVORITE! Does the meringue mean they are just fluffier? I don't think I'd mind that at all. :-)
Hi, Audrey -
These look great! Thanks for sharing so many dairy free recipes.
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