Chocolate Chip Meringue Cookies Meringue cookies are easy and quick to prepare, and a tasty use for extra egg whites. Their crispy, airy texture makes these cookies a great simple dessert, or a sweet snack. Meringue will burn easily, so it is important to let the cookies dry in the oven rather than cooking them with hot air. It's better to wait to prepare these cookies instead of trying to rush through the cooking and ending up with burned or uncooked meringues.
In an electric mixer fitted with the whip attachment, beat the egg whites until just foamy. Add the cream of tartar, and continue whisking until the eggs are somewhat stiff and fluffy. Gradually add the sugar 1/3 cup at a time, until the meringue is shiny and thick, about the consistency of marshmallow fluff. Beat in the vanilla extract, then fold in the chocolate chips.
Line 2 baking sheets with parchment paper . Using two spoons, drop tablespoon-sized free form globs of meringue onto the cookie sheet, spaced 1" apart from one another. Place baking sheets in the oven, and immediately turn off the heat. Leave meringues in oven undisturbed for about 2 hours, or until the cookies are dry and crispy.
Meringue cookies are easy and quick to prepare, and a tasty use for extra egg whites. Their crispy, airy texture makes these cookies a great simple dessert, or a sweet snack. Meringue will burn easily, so it is important to let the cookies dry in the oven rather than cooking them with hot air. It's better to wait to prepare these cookies instead of trying to rush through the cooking and ending up with burned or uncooked meringues.
Yield: 3-4 Dozen Cookies