Moms Chocolate Chip Meringue Cookies Food

CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

CHOCOLATE CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

MOM'S CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
• Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
• Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

MOM'S CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
• Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
• Gently fold in chocolate chips using a wooden spoon or rubber spatula.
• Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

MOM'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 300°F.
• Beat egg whites until foamy. Add salt and cream of tartar, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets.
• Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 275 degrees. Line baking sheets with parchment.
• In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
• Fold in chocolate chips, cocoa powder, vanilla extract and salt.
• Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
• Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 225 degrees.
• In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
• Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
• Gently fold in the chocolate chips.
• On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
• For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
• For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 300°.
• Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
• Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Sift cocoa over egg white mixture.
• Fold in minichips.
• Cover a baking sheet with parchment paper.
• Secure to baking sheet with masking tape.
• Drop batter by level tablespoonfuls onto prepared baking sheet.
• Bake at 300° for 40 minutes or until crisp.
• Cool on pan on a wire rack.
• Repeat procedure with remaining batter, reusing parchment paper.
• Serve and enjoy.
• Store in an airtight container.