Total TimePrep: 25 min. Bake: 40 min. + cooling
My daughter and I love meringue cookies. This recipe came up in our search for a chocolate mint recipe. They were easy to make, bu the mini chocolate chips were hard to pipe, and texturally, the soft/chewy cookie with the hard chocolate chips was not our favorite.
I have my own recipe for these and the ingredients are fine but preparation is not. From past experience I beat the egg whites until foamy and then added the tartar. Beat that for a minute and added a drop at a time of food coloring until I got the shade I wanted. I also added the salt and beat until soft peaks formed. The added the sugar a little at a time (about a table.) until it was gone and continued until I got stiff peaks and the sugar was dissolved. When I went by your recipe after 10 minutes of beating, it was still like water. I decided to do it my way and they came out beautifully.
These were a hit and so low cal! I did have to beat them forever with 2 different mixers but worth the work!
I must have done something wrong. The egg whites didn't fluff the way they look in the picture. Having never made meringue before i'm wondering if the sugar needs to be added at a critical point in this process? Also they turned brown on the 250 degrees! I turned it down to 200 and hope they will be ok!
Add 1/2 cup chopped pecans that you drop in after the "mini" chocolate chips.