Chocolate Chip Meringue Cookies
Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness on the inside. Make sure they don't brown. You can vary the recipe, adding coarsely chopped dried apricots or prunes instead of chocolate chips.
Martha Stewart Living, February 1999
- 6 large egg whites
- 1 1/4 cups superfine sugar
- 2 cups (one 12-ounce bag) semisweet chocolate chips
- Confectioners' sugar, for dusting
- Cocoa powder, for dusting
- Heat oven to 175 degrees. Line several baking sheets or parchment paper with Silpats (French nonstick baking mats), and set baking sheets aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed.
- Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.
- Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
- Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
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