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2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1 teaspoon vanilla 3/4 cup sugar 6 oz. semi-sweet chocolate chips Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold in Chocolate chips. To prevent burning you can bake on an air-space cookie sheet or put brown grocery bag on regular cookie sheet. Drop by teaspoon fulls on pan. Bake 300°F for 25 minutes. They should only be lightly browned. This recipe can be doubled, but if you do that don't double the chocolate chips. Best if used in a few days. | |
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recipe reviews #89050
Katie (Florida) says:
I used this basic recipe, only used peppermint extract instead of vanilla, added pink food coloring and omitted the choc chips, but sprinkled the top of the cookies with crushed candy canes before baking to make candy cane meringues. They turned out perfect!!! Even in Florida!
#102864
Megz (Louisiana) says:
Make sure that you add the 1 teaspoon of vanilla after you mix in the sugar; otherwise, the meringue won't be come firm & you'll have a soupy mess.
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