Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Meringue Kisses 3.8 (18) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Yield: Makes 2 1/2 dozen Ingredients 6 large egg whites 1 ¼ cups superfine sugar 2 cups (1 twelve-ounce bag) semisweet chocolate chips Confectioners' sugar, for dusting Cocoa powder, for dusting Directions Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside. 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. 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. 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. 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. Print