Chocolate Chip Meringues

This was my first time making meringues.  To be honest I’ve always been a bit intimidated by them.

It’s the part about beating the egg white, always stressed over beating them too much or too little.  But now that I’ve made them I have no idea why I was intimidated by them.

A lot of things are less intimidating once I’ve tried them.  New job that is mildly intimidating, two months in and it feels natural.  Getting engaged and married, engagement is awesome and I’m excited for marriage.  The thing that seems to be holding R and I back from actually being married at this point is the wedding.  With constantly fluctuating jobs, to the point that we might not even be in the same state in 6 months to a year, makes planning very difficult and stressful.  Neither of us want a wedding that we can’t afford, yet we don’t want to pass up our dream wedding.  It’s a tough balancing act.

Kinda like whipping up the egg whites for these meringues.  Too little and the meringues will be a puddly mess.  Too much and they become dry, hard rocks.

We’re gradually making plans, budgeting and dreaming.  Once every few weeks we throw around the idea of eloping.  But both of our mother’s would probably kill us and we both would feel like we missed out if we didn’t have our friends and family there.  So it might be intimidating, but I’m facing it down and reveling in the joy of finding a great location, a great dress, and marrying a great guy.

Crisp, chocolaty clouds.  That’s how I’d describe these.  Perfect for a sweet tooth when you don’t want something too indulgent.  I enjoyed a few of these with my morning coffee while gazing out at the fresh spring morning.

Chocolate Chip Meringues

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup  sugar
6 ounces miniature chocolate chips
1/4 chopped walnuts

Preheat oven to 200°F.  Line a baking sheet with parchment paper.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips.

Spoon batter onto baking sheets. Bake for 1 1/2 hours. Undersides of cookies should be golden or lightly tanned.*


* Do NOT burn these cookies.  If you do, throw them out.  I tried a burnt one and it was horrible.

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