Pipe Dream #54: To Whip Up A Storm – Chocolate Chip Meringues

These meringues are a marvel. With just a few minutes and fewer ingredients you can find yourself with fewest calories and mostest wonderfulness. Please excuse me. There is no downside to these cookies. I’ve searched long and hard. Everyone loves them, minus the occasional picky eater. Just don’t tell him the cookies are made of egg whites. He’ll never know.

Please don’t be discouraged at the word meringue. They are really quite friendly and will be very nice to you if you follow these tips:

1) Make sure your beater and bowl are very clean and do not have any water droplets hanging around.

2) Don’t get any yolk into your egg whites. Even a little bit will prevent proper whippage.

At the first stage of whipping, your whites should look like the above, foamy-like. Please add your cream of tartar and salt now.

At the second phase, they should have soft peaks. This means that if you lift up the beater, the foam should make a soft, unformed lump. Sort of.

At this point, you should start pouring in the sugar. A word on sugar, when the recipe says ‘gradually’ please don’t act like it is your mother telling you that the outfit you chose for your 8th grade graduation is cool. It means it. I once made this and thought I could skimp and pour it in not so gradually. So ruckus. (I just made up new slang.)

At the third phase, your whites should hold stiff peaks. See how lacquered it looks? And if you lift up the beater, it will hold a peak, kind of like those you see coming off of the whisk. Don’t worry if it takes a little bit. Just whip whip whip!

Then you fold in the goodies real gentle so you don’t waste all your hard work and electricity.

You can use a cookie scoop to dole them out evenly or not. Another thing, you can put meringues pretty close to each other on the baking sheet; they won’t spread, so you can cram ’em.

When they look lightly toasted, they are ready for cooling and consumption, not necessarily in that order.

I’ve never tested how long these keep because they don’t usually last more than a day whatever my location.

What can ya do,

Lauren

Chocolate Chip Meringues

Adapted exactly from Smitten Kitchen, with note about baking times and temps included

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/4 chopped pecans or walnuts, toasted first is even tastier

Preheat oven to 300°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

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5 Responses to “Pipe Dream #54: To Whip Up A Storm – Chocolate Chip Meringues”


  1. 1 your mother August 15, 2011 at 12:15 pm

    Your mother really did love your eighth grade prom dress…She wasn’t lying :)

  2. 2 honda civic si 2014 April 20, 2014 at 8:02 pm

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  1. 1 How To Frost Sugar Cookies – Classic Royal Icing « piping dreams Trackback on December 2, 2011 at 8:05 am
  2. 2 Pipe Dream #108: To Declare War, Revisited – Meringue Sandwiches « piping dreams Trackback on June 4, 2012 at 8:03 am
  3. 3 Pipe Dream #108: To Declare War – Coffee Buttercream Meringues « piping dreams Trackback on December 18, 2012 at 12:41 pm

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