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Chocolate Chip Meringue Cookies
Makes about 4 dozen small meringues
These small meringues are made with mini chocolate chips, found in the baking aisle of most supermarkets. You can also chop regular chocolate chips to about half their size for similar results. To get the best height from your egg whites, 1) make sure they’re fresh and at room temperature, 2) be scrupulous about not getting one spot of yolk in the whites, and 3) make sure the bowl is thoroughly dry and at room temperature. To freeze the yolks for a later use, whisk them lightly with a pinch of salt to prevent coagulation while frozen.
- 4 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups mini chocolate chips
1. Position the racks in the top and bottom third of the oven. Preheat the oven to 200°F. Line two large baking sheets with parchment paper or silicon baking mats.
2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy; then add the cream of tartar, increase the mixer’s speed to high, and beat until soft peaks form. Beat in the sugar in 1 tablespoon increments, pouring it slowly in as the beaters whir. Stop the beaters to scrape down the inside of the bowl occasionally. Add the vanilla and continue beating for about 6 minutes, or until you can feel no grains of sugar when you rub a small amount between your fingers. Stir in the mini chocolate chips with a wooden spoon or a rubber spatula.
3. Drop by tablespoonfuls onto the prepared baking sheets, spacing the meringues about 1 inch apart. Bake for 2 to 2 1/2 hours. When done, the meringues should be quite dry and firm to the touch—in fact, you should be able to lift one easily off the sheet. Let them cool completely on the sheets before removing them.