These chocolate chip meringue cookies are studded with dark chocolate chip chunks and lightly scented with citrus zest. They are a good snack eaten individually or can be served as a desert on top or crumbled over a scoop of ice cream. A basic meringue recipe is great thing for using up extra egg whites and it doesn't take too many to make this dessert. The recipe below was cobbled together from a few different places online, my main criteria was to find one that used the exact number of egg whites I had and a recipe that wasn't too sweet. I didn't want the sugar in the recipe to overwhelm the dark chocolate flavour.
The final piece in this recipe is citrus sugar. I made this by drying out lemon, tangerine and orange zest and mixing in a few tablespoons of the chopped zest to each jar with one cup of sugar. Each type of zest was a slightly different colour and it looked very pretty sitting in jars on my counter, so I'm now thinking of this as a possible christmas present...I'm not sure how much it impacted the final taste of the meringue, but it may have added a subtle note of citrus to complement the chocolate.
Chocolate Chop Meringues with Citrus Sugar
6 egg whites
½ tsp cream of tartar
1 cup (citrus) sugar
pinch of salt
1 cup chocolate chips, I used quite large chocolate drops and a scant cup of them
Preheat oven to 300 degrees and line two baking sheets with parchment paper.
Whisk egg whites in a bowl until firm peaks form. This is where it helps to have a mixer, use medium speed until the egg whites are foamy.
Then add the salt and cream of tartar and continue beating until it holds firm peaks, the kind that stay up and don’t collapse when you draw a spatula through them.
If you have your grandma’s old mixer that sounds like a jet engine while it’s turned on, this will take 7-8 minutes. I’m sure it would be quicker with a new kitchen aid mixer, but that’s not in my kitchen!
Finally, mix in the sugar followed by the chocolate chips. Make sure to run a spatula around the edge of the bowl to pick up any sugar that sticks on the edges of the bowl. The mixture should feel smooth and glossy, not grainy, make sure the sugar is well mixed into the meringue.
Spoon the meringue mixture onto the prepared cookie trays, in whatever size you’d like your cookies to be.
Then cook for about an hour in the oven, until they are crisp and crackly on the outside.