Chocolate-Chip Meringue Cookies
These light and airy cookies make a lovely presentation when piled onto a pedestal.
- Yield: Makes about 3 dozen
Source: Martha Stewart Weddings, Winter/Spring 1997
- 2 large egg whites, room temperature
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup chocolate chips
Heat oven to 250 degrees. Line a baking sheet with parchment paper.
Beat the egg whites on medium speed until stiff and peaked, 3 to 5 minutes. Add the salt and cream of tartar.
Gradually add sugar, 1 tablespoon at a time, and beat until glossy, about 5 minutes. Fold in vanilla and chocolate chips.
Spoon heaping teaspoon of mixture onto parchment. Bake about 25 minutes, or until cookies just begin to brown.