Monday, August 9, 2010

How to Make Chocolate-Chip Meringues

Here is a recipe that will use the egg whites you have left from other dishes. The cookies are best fresh, and you might want to bake them on a day that is not so hot/humid.

A friend hooked me up with some cream of tartar, but I’m not sure what local ingredient would be a good substitute, to give these meringues their body. Leave a comment if you have any ideas!

Also, note the cooking temp: 300.

Recipe follows…

4 egg whites (NO yolk allowed)
½ tsp cream of tartar
2 tsp vanilla
 1 ½ c sugar
12 oz chocolate chips (or chopped semi-sweet chocolate)
Dash of salt

(Preheat oven to 300)
1)    Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form.
2)    Add sugar gradually, beating until peaks are stiff.
3)    Fold in chocolate chips.
4)    Drop teaspoonfuls onto lightly greased cookie sheet.
5)    Bake at 300 for about 25 minutes.

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