CHOCOLATE CHIP MERINGUE COOKIES
Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 175 degrees. Line several baking sheets or parchment paper with Silpats (French nonstick baking mats), and set baking sheets aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed.
- Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.
- Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours, ensuring they do not brown.
- Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
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