This is another gem from Mrs. Weiner. I love meringues. I could eat like a hundred of these. Light, airy and best of all- chocolate chippy. Twice I’ve had the thought that these would be prettier if I piped them through a pastry bag. While this works for plain meringues, the tip always gets clogged w. choc chips. So don’t even bother, just spoon them out. P.S. When I was in London, I had a meringue the size of your face. True story.
2 eggs whites
8 tablespoons of sugar
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar (a white powder, in the spice aisle)
3/4 cups mini chocolate chips
Preheat oven to 250. Line baking sheet with parchment paper.
Beat egg whites until foamy. Add tartar. Beat 1 minute. Add sugar, 1 tablespoon at a time, beating 30 seconds between additions. Add vanilla, beat 7 minutes until stiff (mine took only like one minute b/c my Kitchen Aid is super powered- you know it is done when you take off the whisk and the white stuff stands up on its own, like a little wave.) Gently fold in choc chips. Spoon onto cookie sheets. Bake about 40 minutes (mine were done after 30 mins), they will look slightly golden. Turn off and leave in oven to cool. (Ina leaves hers in the oven, turned off for 4 hours, I say just leave them however long you have time for.)
Makes about 18 meringues