Ingredients Jump to Instructions ↓

  1. Chocolate Chip Meringues

  2. Makes: 3 1/2 dozen

  3. 3/4 cup powdered sugar

  4. 4 t. Dutch process cocoa

  5. 1 t. cinnamon

  6. 4 room temperature egg whites

  7. 1/2 cup sugar

  8. 1 t. vanilla extract

  9. 1/4 cup plus 3 T. miniature chocolate chips

  10. 1 1/2 t. shortening

  11. Heat oven to 275F. Line baking sheets with parchment paper. Combine

  12. powdered sugar, cinnamon and cocoa. Set aside. Beat egg whites till

  13. foamy on low speed. Gradually increase speed to med-high and beat

  14. till stiff peaks begin to form. Pour sugar in steady stream into egg whites. Beat till mixture stands in stiff peaks. Beat in

  15. vanilla till well blended. Sift powdered sugar mixture over meringue.

  16. Gently fold in until partially incorporated. Sprinkle 1/4 C. chips

  17. over meringue and continue folding till evenly incorporated. Do

  18. not overmix as meringue may begin to deflate. Spoon heaping teaspoons

  19. of meringue into peaked mounds about 1 3/4" diameter onto baking

  20. sheets. A pastry bag may also be used. Bake 15 min. Switch positions

  21. of baking sheets in oven; bake an additional 17-20 min. till cookies

  22. are dry to the touch but still slightly soft in center when pressed.

  23. With cookies still on paper, place on flat surface till completely

  24. cooled. Combine remaining chips and shortening. Melt and stir till

  25. smooth. Spoon glaze into sm. pastry bag fitted with fine tip, or into sm. resealable plastic bag with sm. hole cut in one bottom

  26. corner. Drizzle fine lines of chocolate back and forth over cookie

  27. tops. Let stand till chocolate sets. Store in airtight container

  28. in single layer in cool, dry place.


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