Mini Chocolate Chip Meringue Cookies
For the best outcome, make sure all the ingredients are at room temperature before you start making these cookies. The egg whites will get bigger and fluffier and the result is a puffed up, amazing little cookie.
Makes 36 cookies
Prep time: 15 minutes
Cooking time: 35 minutes
Cooling time: 30 minutes
4 large egg whites
Pinch of salt
1/8 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
Preheat the oven to 250ºF. Line two baking sheets with parchment paper.
Beat together the egg whites, salt and cream of tartar until the mixture is foamy. Increase the mixer speed to high and beat the mixture until soft peaks form. Gradually beat in the sugar and beat until blended. Add the vanilla and beat until stiff peaks form and the egg whites are very glossy. Fold in the chocolate chips. Drop the batter by scant tablespoons onto the prepared pans, about 1 1/2 inches apart. Bake for 35 minutes, rotating the pans and switching which rack they’re on halfway through cooking. Turn the oven off and let the cookies rest in the oven for 30 minutes. Remove the cookies from the oven and cool completely at room temperature.
Nutrients per cookie: Calories: 37, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 7g, Protein: 0g, Fiber: 0g, Sodium: 15mg