Birthdays are the best for bakers because you get to make the Birthday guy or gal’s favorite sweet. But for my gluten free friend Nyssa I get to make an extra special treat, meringues. I have a few meringue recipes pinned or marked in a few cookbooks, but this Chewy Chocolate Meringues recipe I found on food52 sounded like the perfect birthday dessert and road trip treat.
Chewy Chocolate Chip Meringues by Ricki Shore with my notes
Makes 3 dozen ehhh I made 34 but after testing I had 30 to share
1 cup egg whites (I used the already separated whites-you can buy an organic brand at Target)
2 cups sugar (I used raw sugar)
1 cup dark chocolate chips
Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
Place the egg whites and sugar in a medium saucepan over medium-low heat. Cook, stirring, until the sugar melts.
Place the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high until the whites are stiff and glossy, about 5 – 10 minutes.
Add the chocolate chips and mix on medium until incorporated.
Scoop large spoonfuls onto the prepared baking sheets. These cookies won’t spread, but you want to keep an inch between them on the sheet. (The top rack of meringues did not spread but the bottom rack did.) They will look like fluffy clouds (tiny snowbanks), and will retain this shape during baking.
Bake in the oven for about 45 minutes, rotating the sheets halfway through, until they are hard on the outside and soft in the center. The best way to test is to break one in half and make sure it’s cooked through, but still soft. (Remember that you want them to be chewy, so let the centers be slightly gooey.)
Allow to cool completely on the baking sheet before removing them carefully with your hands. Store in an airtight container up to 4 days. (They will last 4 days but won’t make it 48 hours.)