These cookies are based on a childhood memory of Christmas gatherings at my aunt’s house. It was a potluck affair and another aunt always brought a cookie assortment. There would always be 4 or 5 meringue cookies, usually with chocolate chips inside, in the box. I probably ate 95% of the meringues present because I thought they were just so good.
Servings: 5 dozen cookies
Prep time: 5 minutes
Total time: 75 minutes
- 135g egg whites (about 4 eggs)
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 Tbsp. vanilla extract
- 1 1/4 cups granulated sugar
- 1 1/2 cups of a mix of mini chocolate chips, mini cinnamon chips and raspberry jammy bits
- Preheat oven to 300°F. Line 4 baking sheet pans with Silpat or parchment.
- To the bowl of a stand mixer add the egg whites, salt, cream of tarter and vanilla. Beat on low for about 30 second to combine then incrase speed to medium or higher. Beat until the frothy egg whites turn into a thickening white meringue, about 2 minutes.
- With the mixer on medium-low gradually add the sugar. Increase the mixer speed and continue to whip until the meringue has gone from shiny to dull white.
- Carefully fold in the chips & bits with a spatula. Do not beat at the meringue or it will deflate.
- Using 2 teaspoons (the dining utensils, not the measuring spoons) scoop our a heaping spoonful of meringue and use the second spoon to transfer it to the baking sheet. You can fit 12-15 meringues per sheet.
- Bake two baking sheets at a time for a total of 30 minutes, swapping sheet locations and rotating the sheets 180 degrees half way through baking.
- Move the finished cookies to a cooling rack, leaving the cookies on the baking sheet to cool. Bake the second batch of cookies at this point.
- Meringues should cool completely in 30 minutes.
While I used a mix of add-ins you could use all mini chocolate chips or just about any small morsel of tastiness. I prefer the “mini” variety of chips. These are small cookies and full-sized chocolate chips overtakes the meringue.
You can check that you’ve reached the desired stage by stopping the mixer and removing the beater. Invert the beater; if the meringue is at the correct stage it should stand up without moving.