What do you do with a leftover egg white? You make a small batch of meringue cookies. I had a leftover egg white from this weekend’s M&M cookies and didn’t want it to go to waste, so I cut down a standard meringue recipe, stirred in some miniature chocolate chips, and pow: chocolate chip meringues.
Meringues are both easy and tricky at the same time. They require few ingredients, but a very long mixing time. And for heaven’s sake, don’t try to make them by hand; get yourself a mixer so you can put it on high speed and tidy up your kitchen while the egg whites whip themselves into a cloud of deliciousness. When folding in chocolate chips or coconut or whatever strikes your fancy, do so very gently to preserve the volume of air in the batter.
- 1 egg white, at room temperature
- 1 teaspoon vanilla extract
- 1/16 teaspoon cream of tartar*
- 1/3 cup sugar
- 1/3 cup miniature chocolate chips
*One-sixteenth? Yep, just fill your 1/4 teaspoon measuring spoon 1/4 full.
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
In a mixing bowl fitted with the whisk attachment, combine egg white, vanilla extract, and cream of tartar. Beat on high speed until soft peaks form (soft peaks curl over). Slowly add sugar, 1 tablespoon at a time, and continue to beat on high speed until stiff peaks form (stiff peaks stand straight up). Gently fold in miniature chocolate chips.
Transfer batter to a pastry bag without a tip, or place in a large zip-top bag and snip off one corner. Pipe meringue in circles, making them as large or as small as you like. My batch yielded 8 medium-small cookies.
Bake for 20-25 minutes, until meringues are set and bottoms are very light brown. Remove from oven and allow to cool completely on the baking sheet. Store in an airtight container for up to 3 days.