Chocolate Chip Meringue Cookies

Prep Time15

Cook Time10

Additional Time30

Total Time55

Servings: cookies

Author: Constance Smith - Cosmopolitan Cornbread

To begin, preheat your oven to 250 degrees.
Combine the egg whites, cream of tartar, and salt in your mixing bowl. Beat the eggs on high speed until they form soft peaks.
With the mixer going, very, very slowly add the sugar to the mixture. This should take about 2 minutes to add all of the sugar.
Mix in the vanilla extract.
Fold in most of the mini chocolate chips, reserving 2-3 tablespoons of them.
Scoop the meringue onto two baking sheets that are lined with parchment paper. The mounds of meringue should be about 2 inches apart. Use a cookie scoop or two spoons to do this.
Careful top each mound with a few of the reserved chocolate chips, pressing them gently down into the meringue.
Bake in the middle of the oven for 10 minutes.
Leave the baking sheets in the oven and simply turn the oven off, leaving the door closed. Allow the cookies to sit in the hot oven for 30 minutes as it cools.
Remove the baking sheets from the oven and cool on the counter to room temperature until the chocolate chips have firmed back up.
These cookies are very delicate, so they should be served on a platter and not stacked.
Meringue cookies do not store well, they are meant to be eaten the same day. If you do have leftovers, store them in an airtight container and eat them as soon as possible.
Enjoy!

Meringue cookies can become sticky if they are in a humid environment, so you may not want to make them on a hot summer day.

See This Recipe:

https://cosmopolitancornbread.com/meringue-cookies/