mom’s chocolate chip meringues
Mom’s Chocolate Chip Meringue Cookies
2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/4 chopped pecans or walnuts, toasted first is even tastier
Preheat oven to 300°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.
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