I went a little crazy on Sunday. I got in the spirit of Christmas and dived in head first into a day of baking. I do it every year and in a fit of what I will call holiday cheer, I make cookies. Lots of cookies. Usually this results in very happy friends, family and coworkers and one giant mess in my kitchen. This year held two surprises though. One, my kitchen was not a mess afterwards. Flour did not cover my flour, walls and all my counters and somehow dishes only took 20 minutes tops. I'm still not 100% sure how I managed that, but I chalk that up to me growing up and becoming a mature adult. (ha!) And secondly, I love meringues.
Chocolate Chip Meringues
A la the Smitten Kitchen
The one thing I didn't do was to chop up the mini chocolate chips. I have already gone back and forth about this in my head. At the moment, I am liking the fact that they kind of big in there, not just a chocolaty swirl all through. But that could be a good thing too. My best solution? Chop half, leave the other mini chips whole. Also, if you start thinking about all the other wonderful things you could shove into a meringue, you are not alone. I want to make batches with peanut chips, toffee bits and that yummy orange stuff inside of Butterfingers, aka Chick-O-Sticks. If any of it ever happens, I'll let you know.
Also, I did not have any cream of tartar on hand. You only need 1/8 tsp of it. Little known fact, baking powder is 1/4 tsp. baking soda and 5/8 cream of tartar. Tada- I just subbed in 1/4 tsp. of baking powder and as far as I can tell, it did what it was supposed to. This will make about 2-3 dozen.
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. vanilla
scant 3/4 c. sugar
1/2 c. mini chocolate chips, some chopped if you wish
1/4 c. chopped pecans, or whatever kind of nut you have lying around
Preheat oven to 300°. Line baking sheet with parchment paper.
In clean mixing bowl, whip egg whites till frothy. Add salt, baking powder and vanilla, continue to whip until egg whites hold soft peaks. In small additions, start adding in sugar, letting mixture whip a few seconds in between each addition. Whip until stiff. Gently fold in chocolate and nuts. Spoon batter by rounded tablespoon onto a prepared baking sheet. Bake in over for 25 minutes, till undersides are lightly tanned and cookies sound hollow.