While this recipe appears to be simple due to the minimal ingredents…do not be fooled. There is quite a bit of prep and cooking time involved. First of all letting the egg whites comes to room temperature, the 1.5 hours of baking, and then letting the meriengue cookies dry out. Everyone loved these airy and chewey cookies. We sent the left over cookies home with Grandma W because she loved them so much :). Which is good because I still have those cocoanut bars from the previous week!
Baking Illustrated Challenge : Chocolate chip Meringues
4 lg egg whites, at room temperature
1/4 tsp cream of tartar
1 cup of sugar , divided
3/4 tsp vanilla extract
1. Adjust racks to upper and lower middle position, preheat 200 degrees. Line 2 large baking trays with parchment paper.
2. With electric mixer, beat egg whties medium low speed until opaque and frothy. Add cream of tartar, increase to medium high, and carefully beat eggs whites until white, thick, and consistency of shaving cream. Slowly sprinkle in half sugar, and continue to incoorporated. Add vanilla. Reduce to lowest speed, add remaining sugar until incoorporated. Fold in 1 cup chocolate chips into meringues. Use two large spoons and place 2 T each, 1 inch apart. Bake 1.5 hours until smooth, dry and firm. Turn the oven off and allow cookies to cool in oven for several hours. Once cool, store cookies in airtight containiner, and they will keep for weeks.