Meringues are one of the simplest treats if all you’re craving is some sweet nothingness. It’s all egg whites, some sugar and vanilla, cream of tartar and whatever mix-ins you want. I love mini chocolate chips in mine. A couple of things to keep in mind with these meringues.
First, I do a longer baking time (about an hour and a half) at a low temp. This makes your meringues soft and fluffly. The quick way to do it is at a higher temp (300) for 25-30 minutes. These will have a texture more like meringues you buy in the store, hard and crumbly with a hollow center. Try it both ways and see which you like better.
Second, cream of tartar is a powder you find in the baking aisle. First time I saw that ingredient I couldn’t help but wonder who in their right mind would want tartar sauce in a baked good.
That being said, I went without cream of tartar with this recipe. Instead of the final product having a firm texture, it’s more like a marshamallow. Don’t think I still didn’t eat them though.
No matter the texture, in the end you have a shiny batter put into a warm oven and let it ride. With chocolate. Because that’s how I roll.
Mini Chocolate Chip Meringues
Adapted from Smitten Kitchen
- 2 egg whites, room temp
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 tsp vanilla
- 1/2 cup mini chocolate chips (I like a lot of chocolate. You can vary to your liking)
- Preheat oven to 200 degrees.
- Beat egg whites until foamy.
- Add salt, cream of tartar and vanilla, and beat mixture agai until it holds soft peaks.
- Add sugar, gradually, beating the batter until it is stiff.
- Fold in the chocolate chips. Spoon batter onto parchment paper-lined baking sheets.
- Bake for 1 1/2 to 2 hours. Underside of cookies should be golden.