Chocolate Chip Meringues
These are something that I make throughout the year as they are pretty popular with any social occasion. The recipe has only three ingredients so they are also a good cookie to use for bake sales or fundraisers. We have often brought them to our church cookie bazaar and they disappear faster than they can be put out on the table.
Making these at Christmas time is special though as they look like little snow puffs, especially when you put them in a big pile on a platter with pine boughs for decoration. They are so simple to make that I usually do two or three batches each Christmas. As they are small and bite sized, they pair perfectly with a glass of wine in your other hand or a good cup of hot coco after an afternoon of ice skating. With chocolate pieces in every mouthful, these crunchy meringues are sure to delight your family this Christmas, or at any time of the year!
This recipe came from my grandmother on my mom’s side of the family. I believe she copied it out of a magazine from the late 1960’s when doing meringues and meringue topped pies were at the peak of their era.
Whites of 2 large eggs
3/4 cup of granulated white sugar
1 cup of chocolate chips (you can use regular size chips or use the mini’s)
Heat your oven to 375°F. Using a small, deep bowl, preferably metal but anything really works fine, beat egg whites at high speed until stiff peaks hold when the beater is lifted. Beating constantly, add the sugar 2 tablespoons at a time until mixture stands in stiff, glossy peaks.
Gently fold in the chocolate chips with a rubber spatula, taking care not to over-mix.
Drop teaspoonfuls of meringue 1 inch apart on ungreased baking sheets. Put them in the oven and then turn off the heat.
Let the meringues dry in the oven for several hours or overnight. The next day, remove crisp meringues from the baking sheet with a spatula.
Store in an airtight container at room temperature. This recipe should make approximately 50 meringues.
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