Chocolate Chip Meringue Cookies

With their crisp exterior giving way to a delicate, melt-in-your-mouth center, these chocolate chip meringues are a celebration of simplicity and flavor. Perfecting crispy meringues relies heavily on whipping the egg whites until they form creamy, firm peaks, boasting a glossy white texture. You have the choice between a standing mixer with a whip attachment or a hand mixer, although I recall during my time in culinary school, we whipped the egg whites by hand for the added exercise! The crucial process involves whipping room temperature egg whites until slightly creamy, gradually incorporating sugar, and then stabilizing the mixture with a dash of cream of tartar or white vinegar. Once cooled, the meringues will keep in an airtight container for a week. Whether enjoyed with a cup of tea on a quiet afternoon or shared with loved ones during a special gathering, these cookies are a reminder that joy can be found in life’s simplest pleasures.

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Servings: 12 cookies

Ingredients

• 4 large egg whites at room temperature (about 1/2 cup)
• 1/8 teaspoon cream of tarter
• Pinch of Kosher salt
• 1 cup granulated sugar
• 1 cup dark chocolate chips

Instructions

• Pre-heat the oven to 225 degrees F. Position the racks in the upper and lower thirds of the oven. Combine the egg whites and cream of tartar in a clean dry bowl of a standing mixer fitted with a whisk attachment, or use a hand mixer. Start whipping the egg whites on medium speed until the eggs start to foam and then increase the speed to high. Add the pinch of salt. As the eggs start to turn white and come together add the cup of granulated sugar, 1 tablespoon at a time. Continue to beat the eggs until they become stiff and shiny. You are looking for stiff peaks. You can remove the whisk attachment and hold it up to test the peaks. Carefully, fold the chocolate chips into the batter.
  
• Drop generous tablespoons of the meringue 1 1/2 inches apart on the lined cookie sheets. Make sure all the batter fits on the two sheets, so they all can be baked at one time. Bake for 1 1/2 to 2 hours, rotating the pans from the top to the bottom and front to back, halfway through the cooking time. This will ensure even baking.
• The best way to test if the meringues are done is to taste one. Let it cool and take a bite, it should be dry and crisp. Turn off the oven at this point, and let the meringues cool completely in the oven. If the tasting yielded a soft and chewy meringue, then bake for another 15 to 30 minutes, before cooling in the oven. Store the meringues in an airtight container once cooled, for up to a week.

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