Chocolate Chip Meringues

I love meringues, so sweet and light.  It has been really hard for me to not eat the entire batch of them; I could eat them non-stop.

These meringues have chocolate chips and toasted hazelnuts, which is of course a favorite combination of mine. 

Meringues are primarily whipped egg whites and sugar.  It is key to get the whipped egg whites stiff, otherwise the cookies will flatten and won't have the airy quality.  I like to get my egg whites whipped soft peaks.  Then add the sugar very slowly while beating.  The egg whites will get white and glossy and hold stiff peaks.

Aside from getting the egg whites whipped properly, meringues are so easy, very few ingredients.  There are two ways to cook meringues: at a low temp (200 degrees for 1.5 hours) or at a higher temp for a shorter time (300 degrees for 25 minutes).  The first will produce slightly softer cookies.  They are so delicious.

Chocolate Chip Meringues

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/4 toasted chopped hazelnuts
1. Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks.
2. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips.
3. Spoon batter onto parchment paper-lined baking sheets.
4. Bake in a 200 degree oven for 1.5 to 2 hours, until slightly golden and firm to the touch.

From Smitten Kitchen

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