Valentine’s Chocolate Chip Meringues
Print recipeIngredients
- 2 egg whites (Room temperature)
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Sugar (I like to use fine sugar... if it's too coarse then it doesn't dissolve into the meringues. Of course, if you don't have it, don't sweat it.)
- Red Food Coloring (I use the coloring gel, but you can use liquid as well. The darker the better!)
- 6oz Dark Chocolate, Chopped (I LOVE Guittard and their Akoma Semi-Sweet Chocolate Chips. Delicious AND Fair Trade.)
- 1 Brown Paper Bag
Note
*One thing to note. If the air is at ALL humid, they aren’t going to be as crunchy. They will still taste amazing, but the humidity really makes a huge different with meringues. So if they don’t turn out this way, it’s nothing that you did wrong! Just blame Mother Nature.*
Directions
| Combine the egg whites and mint extract in a bowl and beat until frothy. Add the cream of tartar and the sugar one tablespoon at a time, beating the eggs until they are glossy and stiff peaks form. This is really important. You want these babies to be SUPER stiff. | |
| Beat in the food coloring. Once you have SUPER stiff egg whites, fold the chocolate chips into your meringue. | |
| Take your paper bag and cut out a rectangle to fit your cookie sheet. Place it at the bottom of the cookie sheet and drop rounded teaspoons (or if you’re feeling REALLY fancy, pipe out hearts) of meringues onto the sheets. | |
| Bake at 200 degrees for 1 hour or until dry and set, but do NOT let them brown. Cool on wire racks and then store in an airtight container to keep them from getting soft and squishy. |
