Chocolate Chip Meringues
These Chocolate Chip Meringues are light, crispy, and packed with rich chocolate flavor. A perfect treat for any occasion that’s easy to make and irresistibly delicious!
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Spatula
- Mixing Bowls
- Rubber spatula
Ingredients
- 6-7 egg whites egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 cups sugar
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 225°F (107°C). This low temperature is key to achieving the perfect texture for your meringues.
- Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- In a clean mixing bowl, add the room temperature egg whites and cream of tartar. Using a stand mixer or hand mixer, beat the egg whites on medium speed until foamy, about 1-2 minutes.
- While the mixer is running, gradually add the sugar, about a tablespoon at a time. Continue beating until the mixture is glossy and forms stiff peaks, approximately 5-7 minutes.
- Gently fold in the salt and unsweetened cocoa powder using a rubber spatula. Be careful not to deflate the meringue; keep as much air in as possible.
- Fold in the vanilla extract and chocolate chips gently until evenly distributed throughout the meringue mixture.
- Using a piping bag fitted with a decorative tip, pipe the meringue onto the prepared baking sheets. Alternatively, use a spoon to drop rounded mounds onto the sheets.
- Bake the meringues in the preheated oven for about 1 hour and 30 minutes, or until they are crisp and can be easily lifted off the parchment. Turn off the oven and let the meringues cool completely inside to dry out further.
- Once cooled, serve your delightful Chocolate Chip Meringues as a sweet treat or store them in an airtight container for later enjoyment.
Notes
- Store leftover meringues in an airtight container at room temperature for up to a week; avoid refrigeration to prevent stickiness.
- Freeze cooled meringues for up to three months; thaw at room temperature before serving.
- For a festive twist, add peppermint extract or swap chocolate chips for dried fruits or nuts.
- Use different extracts like almond or hazelnut to vary the flavor profile.
- Ensure all equipment is clean and dry to achieve the best meringue volume and texture.