Chocolate Chip Meringue cookies

By barbsjustagirl

Comment: This reminds me of a recipe for 'Surprise Meringues' that I've had for 50+ years! Yes, they are quick, easy and good! And really versatile. You can use various flavored chips, chopped nuts, even crushed candy. One of my favorite variations uses crushed peppermint candy instead of chocolate chips. I also tint the meringue mixture pink by adding a drop or 2 of red food coloring. Green is nice, too, with the substitution of mint chocolate chips. P.S. you can use brown paper grocery bags cut to fit your cookie sheets instead of baking parchment.

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar
• 1/4 teaspoon almond extract
• 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips

Preparation

Step 1

1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.