Though it was many years ago, I vividly remember the first time I tried a meringue cookie. At a family friend’s party, I was eyeing the dessert table and picked up a perfectly piped… something. I took a bite.
What is this???
It was incredible– crisp, sweet and chewy all at the same time. I had no idea what it was, really. I quickly snuck another one into my mouth.
Fast forward, oh, fifteen, twenty, years later, when my interest in baking and desserts was really starting to take off. What was that amazing cookie I had as a little girl?
Meringues. Of course!
Keep in mind that meringues do take a little time, only because they are baked at a low temperature for about 3 hours or so. But once they are ready, you’ll see why they are worth the wait. Light as air, they will melt in your mouth and before you know it, you ate the whole batch. (Whoops.)
Chocolate Chip Meringues
(Adapted from AllRecipes)
Makes about 3 dozen meringue cookies
4 egg whites, at room temperature
2 1/4 cups confectioners’ sugar
1 cup mini chocolate chips
Cocoa powder, for dusting (optional)
Preheat the oven to 200 degrees F. Line one or two baking sheets with parchment paper.
Using an electric mixer, whip egg whites in a large bowl until foamy. Sprinkle in the confectioners’ sugar a little at a time, while continuing to whip at medium speed, until the mixture becomes stiff and shiny.
Gently fold in the chocolate chips. Transfer to a pastry bag and attach a large round or star tip (make sure the tip is large enough for the mini chocolate chips to be piped through.) Pipe the meringue onto the prepared baking sheet.
Bake for 3 hours, or until the meringues are dry and can easily be removed from the pan. Cool completely and dust with cocoa powder, if desired. Enjoy!