3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
-chopped (2 oz ea; opt)
Preheat oven to 200°F. Line baking sheets with parchment paper. In large
mixer bowl, combine egg whites and cream of tartar. Beat at highest speed
of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at
a time, beating well after each addition. Beat until stiff peaks form. Add
vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by
teaspoonfuls, 1" apart, onto prepared baking sheets. Bake 2 hours or until
meringues are thoroughly dry to touch but not browned, rotating baking
sheets halfway through baking. Turn off heat. Leave in closed oven 3-4
hours or until completely dry. Remove from oven. Cool completely.
Carefully remove from parchment.
Melt white chocolate in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate melts. Dip top of each cookie into melted
chocolate, if desired. Place on waxed paper to dry. Store at room
temperature in tightly covered containers.
