Meringue Cookies with Chocolate Chips
Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment. Gradually beat in in sugar and vanilla. Do not add…
- Prep
- 13 min
- Cook
- 31 min
- Total
- 44 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment.
Procedure
Gradually beat in in sugar and vanilla. Do not add the sugar all at once—this will cause your meringue to deflate. The meringue should be stiff, smooth, and glossy.
Procedure
Fold chocolate chips into the meringue.
Procedure
Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets.
Procedure
Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let cool before removing from parchment. The cookies should be crispy all the way through, melt in your mouth, and not be chewy in the middle.
Photo: Benjamin Ikuta · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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