CHOCOLATE CHIP MERINGUE COOKIES
5 large egg whites, at room temperature (about ¾ cup)
¼ teaspoon cream of tartar
⅛ teaspoon salt
1 cup sugar
½ teaspoon vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 300 degrees.
Best the egg whites, cream of tartar, and salt in the bowl of a stand mixer on medium high until the whites are white and frothy with soft peaks, about 1 minute. Very very slowly add the sugar to the bowl taking 2-3 minutes. Add the vanilla.
Continue whipping for 4-5 minutes until the whites are glossy and form stiff peaks. Fold in 1 ½ cups of the chocolate chips.
Using 2 spoons drop by heaping tablespoons onto parchment lined cookie sheets forming peaks as you place them down. Dot the meringues with remaining half cup of chocolate chips.
Bake for 30 minutes and then shut the oven off. Let sit in the oven for an additional 30 minutes. Remove from oven and let cool for another 30 minutes on baking sheets until chocolate is set.
Makes 40-50 cookies. These are best the first day as consistency of the meringue will change slightly over time… but still yummy!