Description
Light, airy, and crisp meringue cookies dotted with mini chocolate chips—perfectly sweet and naturally gluten-free.
Ingredients
Scale
- 4 egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and salt, then continue beating until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Add vanilla extract and gently fold in.
- Carefully fold in mini chocolate chips.
- Spoon or pipe small mounds onto the prepared baking sheet.
- Bake for 1 hour. Turn off oven and let cookies cool inside with the door closed for 1 hour.
- Remove from oven and allow to cool completely before serving.
Notes
- Use peppermint or almond extract for a flavor twist.
- Fold in chopped nuts for added crunch.
- Dust with cocoa powder before baking for a chocolatey finish.
- Use white or dark chocolate chunks as a variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 4g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg