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Chocolate Chip Meringues

  • yield: Makes 2 1/2 dozen

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Ingredients

  • 6 large egg whites
  • 1 1/4 cups superfine sugar
  • 2 cups (1 twelve-ounce bag) semisweet chocolate chips
  • Confectioners' sugar, for dusting
  • Cocoa powder, for dusting

Directions

  1. Step 1

    Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.

  3. Step 3

    Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.

  4. Step 4

    Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.

  5. Step 5

    Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.

Source
Martha Stewart Living Television

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