These can be fabulous cookies or sickly sweet, depending on the chocolate chips used. It is imperative to use pure bittersweet chocolate chips like Ghirardelli. The alternative is to omit the chocolate chips altogether and just melt a few squares of bittersweet baking chocolate and drizzle it over the top. Meringues have high sugar content already and you don't want to increase that with the addition of sweet or semisweet chocolate chips.
CHOCOLATE CHIP MERINGUES
1/2 cup egg whites, at room temperature1 tsp vanilla
1/4 teaspoon cream of tartar
1-1/3 cups granulated sugar
1-1/3 cups bittersweet chocolate chips
3 Tbsp cocoa powder, sifted
cooking spray
• Preheat oven to 300F.
• Line 2 cookie sheets with parchment paper.
• Spray parchment paper with cooking spray.
• Beat the egg whites until soft peaks form.
• Beat in the cream of tartar and the vanilla.
• Continue beating and begin to add the sugar gradually.
• When all the sugar has been added, beat in the sifted cocoa powder.
• Fold in the chocolate chips.
• Drop meringues 2 inches apart on the prepared cookie sheet.
• Bake the cookies in the preheated oven for 20 minutes.
• Cookies should be firm and the bottoms lightly browned.
