Chocolate Chip Meringues are so delicious. When freshly baked they are slightly chewy and melt in your mouth. The next day they are airy and dissolve in your mouth. I made these because I wanted to make a flourless desert. I didn’t want a huge cake or anything because I was just cooking for myself and 2 kids – since Papa is out of town. I found this recipe on Pinterest at this site and adapted it slightly. The recipe makes about 20 2 inch meringues.
- 2 egg whites, room temperature
- 1/4 teaspoon salt
- 1/8 teaspoon white vinegar
- 1 teaspoon vanilla
- 1/2 cup (115 grams) white sugar (I would use less next time it was very sweet)
- 6 ounces (170 grams) chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
- 1/4 cup chopped pecans or walnuts (optional, I didn’t use them)
- Preheat oven to 150 degrees C.
- Beat egg whites until foamy.
- Add salt, vinegar and vanilla, and beat mixture again until it holds soft peaks.
- Add the sugar, gradually, beating the batter until it is stiff.
- Fold in chocolate chips.
- Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
I got a little worried after 15 minutes that the meringues were cooking too fast so I turned the temperature down a little but when the cooking time was finished they were still very pale. I took them out anyway. Once they were cool they were very slightly chewy on the outside and incredibly soft on the inside. Personally I would have preferred them a little more cooked but my daughter said she preferred them the way they were.
I think I’ll try these again with different flavors and additions – they are an incredibly light yet sweet-tooth satisfying snack or desert. What flavors have you tried? What is your favorite?