Ingredients
- salt1/8 tsp
- cream of tartar1/8 tsp
- egg white2 piece
- granulated sugar, white3/4 cup
- vanilla1 tsp
- chocolate chips, semisweet1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment.
Gradually beat in in sugar and vanilla. Do not add the sugar all at once—this will cause your meringue to deflate. The meringue should be stiff, smooth, and glossy.
Fold chocolate chips into the meringue.
Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let cool before removing from parchment. The cookies should be crispy all the way through, melt in your mouth, and not be chewy in the middle.
Region evidence: no stated origin (basic dish)
