I have been experimenting with meringue cookies for a few days. They take minimal ingredients, have no added fat, and are pretty easy to throw together. Give these little guys a try to see how you feel about them! (save the yolks to make something delicious)
Meringue Cookies with Mini Chocolate Chips
3 egg whites, room temperature
pinch cream of tartar
2/3 cup very fine white sugar
1/4 tsp vanilla
(I used regular, but if you have clear, use it to make a whiter meringue)
handful mini-chocolate chips
(I also made a Lemon version…added 1 tsp zest and a teeny bit of yellow food coloring were added at end)
Preheat oven to 275 degrees and line two baking sheets with parchment.
Beat the egg whites with the salt and cream of tartar until foamy. Add the sugar slowly and beat until sugar is dissolved. Keep beating until stiff but not dry and glossy peaks form. (approx 6-7 minutes). Add the vanilla and mini chocolate chips and fold in gently. (***or if making Lemon Meringues, omit the chips and add the zest of one lemon and a teeny squirt of yellow food coloring)
Using a teaspoon or a mini cookie dough scoop, place 2″ of meringue about 2″ apart on the sheets. Bake 45-55 minutes until the meringues feel dry and then turn your oven off. Forget about them for a few hours. Allow to cool.
What did I love about this recipe? I like the way these are so light and crisp. They are crisp on the outside and a bit soft on the inside. With only a few ingredients, they are easy to throw together.
What didn’t I love about this recipe? I think they are good, but not worthy of being called “dessert.” So, if I was making dessert for a dinner party, I would definitely make these…but only as a side to something creamy like ice cream. I am guessing, however, that the gang will enjoy them straight out of the cupboard for a quick “something sweet.”