Chocolate Chip Meringues
A vivid memory for me as a kid is getting a tin of these fluffy white things (probably from Trader Joes) and delighting to find that they were crunchy, but more importantly–delicious! I’m kind of scared to think back on how many I would eat in one sitting. Yikes. Well, fast forward to today and I now know what they are! Meringues. Beautiful, mind-bending, mouth-watering meringues. That amazing dessert that feels at the same time you’re both eating air and crunching into a godly snack. I’ve never made meringues before. If you would’ve asked me, I thought that the recipe must be really difficult. Let’s face it: I was intimidated! Such a fancy schmancy dessert and who was I to presume to try to do it?
That is, until I saw Skinnytaste’s instagram post of her “Black and White Chocolate Chip Clouds” and realized that maybe the recipe wasn’t over my head. I had a good friend’s cookie bake coming up and I said to myself, “You know what! I’m going to try it!” And I did. And it was a success! I made chocolate chip meringues and I cannot wait to make them again. And guess what? These are a healthy alternative to the normal heavy cookie. Now that I feel comfortable with the recipe, I want to really make them my own. I’m not sure what the hardest part was (the recipe is so easy)–separating the egg whites or waiting for them to be cooked. Yeah, that’s the difficulty level we’re talking here, folks. Just look at the recipe below!
- 3 egg whites
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 cup chocolate chips (I used minis)
- Pre-heat oven to 300 degrees F.
- Cover your baking sheet with wax paper or parchment paper.
- Beat egg whites and cream of tartar together in a large bowl until you see “soft” peaks.
- Gradually add in the sugar and vanilla and beat until you see “stiff” peaks form. Mixture should be of a glossy texture.
- Fold in chocolate chips.
- Use a table spoon (and other spoon so your hands don’t get supes sticky) to form them on the baking sheet (that has wax paper on it, right?).
- Bake 35-45 minutes, but keep a careful eye. Rely on the side of caution and pull early.
Now, what you see here is way more than 30 meringues. I was going to a cookie exchange, so I made 90 meringues. However, the recipe above yields 30. I just want you to set real expectations when looking at the pictures: your egg whites probably won’t fill that big of a bowl if you’re just doing 30 as the recipe instructs. This recipe is incredibly easy and if you’re trying to stay easy on the calories and fat/sugar while still getting a sweet fix, these chocolate chip meringues are the way to go. Please let me know if you have any questions, just comment below. And as always, stay hungry and fit!