Meringue Cookies are light sweet little clouds that melt in your mouth. In our youth, our mother would make a bouche de noel and little meringue mushrooms. I would sneak the little mushrooms to enjoy myself. They were my favorite part of the dessert!
Using super fine sugar, egg whites and chocolate chips, I can enjoy that nostalgic slice of childhood. Make sure I use a Silpat or parchment paper or these puppies are glued to the cookie sheet.
Adapted from Tamra Davis Cooking Show
- 6 egg whites
- 24 tablespoons of fine white sugar
- 6 teaspoons of vanilla
- 3/8 teaspoon baking powder
- 3/8 teaspoon of kosher salt
- 1 cup of chocolate chips
- *Silpat or parchment paper
Preheat oven to 200 degrees. Start blending egg whites slowly adding 12 tablespoons of sugar. Add baking powder and salt. Start to ramp up the speed.
Beat until eggs whites are stiff and they hold up on the blender blade. Add the other 12 tablespoons of sugar and the 1 cup of chocolate chips. Fold carefully together using a rubber spatula.
Use a pastry bag or ice cream scooper and place cookies on a lined cookie sheet. (This is very important to use a silpat or parchment paper). Bake for 1 and a half or 2 hours until they are hard to the touch and just before they get a golden hue. Leave in oven and cool for 2 hours.