Meringues are so French to me; one of my favorite things about Paris is looking into the windows of pastry shops and seeing huge meringues piled on top of each other in the display cases. I had never tried making them because they seem so high-maintenance–you can’t make them on a humid day, they take a long time to bake, and you have to beat the egg whites very thoroughly. However, these are really easy, and a good way to use up extra egg whites.
Chocolate Chip Meringues (adapted from smittenkitchen.com)
- 2 egg whites, at room temperature
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup sugar
- 6 oz chopped chocolate or chocolate chips
Preheat oven to 300 degrees F.
In the bowl of a standing mixer, beat egg whites until foamy; add salt and cream of tartar and beat on medium-high speed until they hold soft peaks. Continue beating on medium-high and stream in sugar gradually; beat until mixture holds stiff peaks, about 5 minutes. Fold in chocolate. Spoon mixture onto a lined baking sheet (you can make them small or very large), and bake at 300 for 10 minutes. Reduce heat to 250 and bake for another 45 to 50 minutes, or until the bottoms are slightly brown. The outsides will be firm and the insides will be hollow, with a marshmallow-y filling.
Makes 12 2-inch-in-diameter meringues.
Comments 8
so light and airy, as they should be! lovely.
cheers,
*heather*
Posted 11 May 2009 at 8:33 am ¶visite my blog. thank you
Posted 14 May 2009 at 12:48 pm ¶Francesca
Hi, nice posts there
thank’s for the interesting information
Posted 23 May 2009 at 5:18 pm ¶Hi ..tried this with out cream of tartar…they ended up quite soggy and sticky…suggest what went wrong…any alter native for cream of tartar
Posted 25 May 2009 at 1:57 am ¶Started mixing all ingredients together and once I had the firm peaks I realized I still had the vanilla extract sitting on the table…the directions skipped over putting this in. The end result was not terrible, but somewhat salty.
Posted 16 Jun 2009 at 5:56 pm ¶I love little bite sized meringues and so do my friends and family.
I must admit that I haven’t considered folding in chocolate chips. Don’t know why really after all its a natural progression to add a food I love to a food I love.
Thank you for the recipe.
Posted 09 Jul 2009 at 11:42 pm ¶Wanda
My mother-in-law made last week this wonderful lemon meringue pie that would blow your socks off if you try it..Copper Sinks
Posted 19 Aug 2009 at 3:29 am ¶I tried to make it myself once, and it took a lot of effort, but the taste is worth that much effort. I’ll love if someone makes it for me!! hopefully my would be wife will
Posted 08 Jan 2010 at 2:15 am ¶Post a Comment