Try this delicious and easy recipe for Passover Chocolate Chip Meringues. These light and crispy meringue cookies are flecked with chocolate chips, making them a delightful treat for the holiday season. With a few simple ingredients, you can create a sweet and satisfying dessert that everyone will love. These meringues are also gluten-free and perfect for those observing Passover. Enjoy them on their own or use them as a topping for ice cream or a base for a decadent dessert.
Ingredients
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup miniature chocolate chips
Directions
- Preheat your oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large, clean mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the sugar is fully incorporated.
- Add the vanilla extract and gently fold it into the egg white mixture.
- Using a spatula, carefully fold in the miniature chocolate chips until evenly distributed throughout the meringue.
- Drop spoonfuls of the meringue onto the prepared baking sheets, spacing them about an inch apart.
- Bake the meringues in the preheated oven for 2 hours, or until they are crisp and dry to the touch. For chewier meringues, reduce the baking time slightly.
- Once the meringues are done baking, turn off the oven and let them cool completely in the oven with the door slightly ajar. This will help them dry out further and maintain their crisp texture.
- Once cooled, store the meringues in an airtight container at room temperature for up to one week.
