Mom’s Chocolate Chip Meringue Cookies

Mom’s Chocolate Chip Meringue Cookies

Ingredients

Makes 16 cookies

2 egg whites, at room temperature

¼ teaspoon salt

⅛ teaspoon cream of tartar (or ½ teaspoon lemon juice or distilled white vinegar)

1 teaspoon vanilla extract

½ cup sugar (use coconut sugar to make this recipe paleo)

3 oz / 85 gr mini chocolate chips (or finely chopped dark chocolate)

Directions

Preheat the oven to 200°F (93°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a large bowl (preferably glass) beat egg whites until foamy. Add salt, cream of tartar, and vanilla, and beat mixture again until soft peaks form.

Add sugar — 2 tablespoons at a time — until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.

Once thick gently fold in chocolate chips.

Spoon batter onto the lined baking sheet. I use an ice-cream scoop to do it — it saves time, makes equal portions, and is much neater than scraping batter off a spoon. Alternatively, you can pipe the meringue if you prefer.

Bake for 2 hours, rotating the baking sheet halfway through. Please note that cooking time depends on the size of the meringues, adjust accordingly.

Let cool completely on the baking sheet before removing.

Keep in an airtight container for up to 2 weeks.