Recipe by Caryn Dalton
This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.
Top Review by Dorie's Lori
First time making meringues - these came out great! I did omit the cocoa powder, and upped the vanilla. I used the mini chips, and they came out very chocolately. Next time, I might try 8 oz. to have a higher proportion of cookie, although my husband did say he liked the fact that it was so chippy. I tried one after about 1 hour, and I liked it, but it was very sticky/chewy on my teeth, so I ended up baking it 1 1/2 hours for crunchy ones. They were a great addition to our Passover sweets. Thanks for the recipe!
- 4 egg whites, warmed to room temperature in the shell (Just put the eggs in a bowl of lukewarm water while you are prepping other ingredients)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon cocoa powder
- 12 ounces semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 225 degrees.
- In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
- Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
- Gently fold in the chocolate chips.
- On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
- For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
- For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.