That's all he left (Chocolate Chip Meringues)

This is all that is left of 3 dozen meringues

We made 3 dozen of these yesterday and this is all that’s left. 

This is a very easy recipe for chocolate chip meringues.  No baking is needed.  I modified an Emeril Lagasse recipe that I saw on the Food Network a long time ago while waiting for Jordan to return from kindergarten.  He had walnuts in it also.  We are dealing with nut allergies, so that is not an option.  Additionally, I think the nuts would wash out the great flavor combination of chocolate and meringue.

Last night Jordan was craving these, so we made them at 10 PM. By 7 PM, not much left.  I even had a few.  These meringues are not baked and they retain a very moist flavor.  I've found the baked versions to be more dry.

Chocolate Chip Meringue Recipe

3 large egg whites, at room temperature
3/4-teaspoon cream of tartar   

1-cup superfine granulated sugar  

1.5 teaspoon vanilla extract
1.5 cup semisweet chocolate chips or finely chopped semisweet chocolate  1 cup finely

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy (use the whisk type attachement, not the paddle one)

Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time.

When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar gradually until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips. 

Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.  You can make swirly tops.  You can also pipe this…but the simplest way is to use a spoon.

Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.  No baking is needed.

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