Every spring my local museum would have a tea party. I’ve kind of outgrown that now, but I still think about these chocolate chip meringue cookies. Ever since I’ve started my blog one and a half years ago, I have been wanting to make meringue cookies. The issue was that the cookies always stuck to the pan because I didn’t have a silicone baking mat. Thanks to Amazon Prime two day shipping, I’ve learned to make my favorite cookie from my childhood just in time for the holidays.
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1 1/4 cups granulated sugar
- 1 12-ounce package mini semi-sweet chocolate chips
- Preheat the oven to 200 °F. Lay a silicone baking mat on a cookie sheet.
- In a clean bowl, add the egg whites, cream of tartar, and salt. Beat this until it’s thick.
- Adding only about ¼ at a time, slowly add the sugar into this gradually. Beat until stiff peaks form.
- Carefully fold in the mini chocolate chips with a spatula.
- Using a spoon, drop little circles about the size of a quarter onto the mat.
- Bake for 45 minutes, then turn off the oven. Allow the cookies to cool in the oven for 30 extra minutes.