4 large egg whites
1 cup sugar
1/2 cup mini semisweet chocolate chips
1/2 teaspoon vanilla extract
Preheat oven to 200 degrees F. Spray large baking sheet with nonstick spray and lightly coat with flour, shaking off excess.
With electric mixer on medium speed, beat egg whites in a medium bowl until soft peaks form when beaters are lifted. Add sugar 2 tablespoons at a time, beating until stiff, glossy peaks form. Gently fold in chocolate chips and vanilla.
Drop meringue mixture by heaping tablespoonfuls onto prepared baking sheet about 1 inch apart, making total of 24 cookies. Bake until lightly golden brown and no longer tacky, about 1 hour. Turn off oven and leave cookies in oven 1 hour longer. Transfer to wire rack and let cool completely.
1 comment:
My mom used to make meringues ( century ago practically ;))) , but I'd forgotten about them. Wonder why I never did , as I used to bake a lot of cookies. I actually remember how you had to leave them in the oven after it was turned off !
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