Chocolate Chip Meringues

By Dixie Crystals

Prep Time:

15m

Bake/Cook Time:

1h 45m - 2h

Yield:

60 meringue cookies or two 9-inch meringue circles

French style meringue is very light and has a delicate texture. Baked meringue can be used as a cookie, as cake layer, as a pie shell or piped into other desserts. Here we've used it with a piping bag to make cute light, airy and crunchy Chocolate Chip Meringue Cookies full of mini chocolate chips.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup egg whites (about 8) without any traces of yolk
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Optional: 3/4 cup semisweet or bittersweet mini chocolate chips

Directions

Preheat oven to 225°F.
Place egg whites in a medium mixing bowl. Beat egg whites with a stand mixer on high speed for about 1 minute.
Continue to beat while gradually adding sugar a couple of tablespoons at a time, beating for 20 seconds in between each addition. Beat until egg whites are stiff and glossy. When fully whipped to stiff peaks, add vanilla extract. Do not underbeat.
If using chocolate, gently fold in by hand. Once combined stop folding.
Using a piping bag with a star tip, pipe meringue in generous 2 tablespoon amounts on parchment-lined cookies sheets. Add a few mini chocolate chips on top of cookies for decoration.
For ice cream cake, spread meringue 1/3-inch thick into a circle using the same dimensions as a springform pan.
Place in oven and bake until meringue is thoroughly crisp, about 50-60 minutes depending on how big meringues are. Turn oven off and leave meringues in oven with the door closed for 1 hour. Breaking a baked meringue in half will help with determining doneness. When broken in half interior should become dry and non-sticky within a minute.
Once cooled store meringue airtight to prevent sogginess.

Dixie Crystals Insight

French style meringue is very light and has a delicate texture. Feel free to incorporate fresh grated lemon peel, instant coffee, non-brewed tea or whatever you prefer.
Extra flavoring ingredients should be added AFTER stiff peaks have formed.
The key to great meringue is a low oven temperature and opening the oven door once in a while to release moisture buildup.
Meringue will not set in a humid environment. It's best to attempt this recipe on a cool, low humidity day.

Rate & Review