Emily Luchetti’s Chocolate Chip Meringue Cookies
Gluten and grain free. They bake up beautifully. Makes about 36 1.5" cookies.
INGREDIENTS
3 large egg whites/100 grams
½ cup sugar/100 grams
½ cup chocolate chips/82 grams (or mini chocolate chips)
1 tablespoon dark cocoa powder/8 grams
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
Fold in chocolate chips, cocoa powder, vanilla extract and salt.
Drop by heaped tablespoons or pipe onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. The directions said to bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment, although it took about 45 minutes for mine to firm up. They will lift off more easily once cool. Store in an airtight container.
INGREDIENTS
3 large egg whites/100 grams
½ cup sugar/100 grams
½ cup chocolate chips/82 grams (or mini chocolate chips)
1 tablespoon dark cocoa powder/8 grams
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
PREPARATION
Preheat oven to 275 degrees. Line baking sheets with parchment.
Preheat oven to 275 degrees. Line baking sheets with parchment.
In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
Fold in chocolate chips, cocoa powder, vanilla extract and salt.
Drop by heaped tablespoons or pipe onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. The directions said to bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment, although it took about 45 minutes for mine to firm up. They will lift off more easily once cool. Store in an airtight container.
