My dearest mother-in-law used to make these around the holidays. I absolutely loved the taste and texture and couldn't believe how easy they are to make. They are soft, light, chewy, and full of chocolate. I'd say they are like a cloud-like vehicle for chocolate melty goodness. The other thing is that they are gluten free and only about 40-60 calories each! Everyone will surely love them. This recipe is the advanced version of these cookies, as you don't have to wait overnight to eat them. But you can certainly set them in the warm 300 degree oven and take them out in the morning like other recipes. I found this on Gimme Me Some Oven and liked that she sprinkled some chips on the top of the meringues before baking too.
- 4 egg whites, room temperature (important!)
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 Tbsp. vanilla extract
- 1 1/4 cups granulated sugar
- 1 cup mini semisweet chocolate chips + 1/4cup more for decoration
Preheat oven to 300 degrees F. Line a baking sheet (or two) with parchment paper.
Using a mixer, beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form.* Slowly add sugar and beat until stiff peaks form, about 5 minutes. Gently fold in chocolate chips by hand until combined.
Drop batter by heaping tablespoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool. Remove and serve immediately, or store in an airtight container.