Chocolate Chip Meringues (using powdered egg whites)
photo by Dorel
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
24 cookies
ingredients
- 19.71 ml powdered egg whites or 19.71 ml meringue powder
- 59.16 ml water
- 118.29 ml granulated sugar
- 2.46 ml orange extract or 2.46 ml vanilla extract
- 177.44 ml chocolate chips
- 118.29 ml pecans or 118.29 ml walnuts, coarsely chopped
directions
- Preheat oven to 275 F.
- Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
- Gently hand stir in chocolate chips and nuts (if using).
- Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
- Do not overbake.
- These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.
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Reviews
-
I was a bit worried having read the review by Michelle, but these came out great. I mixed all the dry ingredients first (sugar, powdered whites, +Tbsp. Cocoa powder), then added 4 Tbsp warm water and hand mixed it for a couple minutes until the whites thickened up. I beat it on high speed for about 4-5 minutes, and though not as fluffy as normal egg whites would be, it was a great thick texture perfect for meringues. Thanks HeatherFeather for a great recipe!
-
I had high hopes for this recipe, but all I ended up doing was wasting a bunch of ingredients. Very disappointing. After following the recipe directions and letting my Kitchenaid whip the first mixture for 5 minutes, I had a soupy mess. Tried to rescue it by emptying and washing out the bowl, whipping 2 real egg whites, then slowly adding first mixture to it, but all it resulted in was just a bigger soupy mess.