Delicious at any time of the year, kosher for Passover, and gluten free
- 3 whites from large eggs (about 6 TBLS, heaping 1/3 cup)
- a pinch of kosher salt
- 1/2 cup sugar, a little heaped
- scant cup (5 oz.) mini chocolate chips, or chopped chocolate, milk or dark, your choice
- 1/2 tsp. each vanilla and almond extracts
[easily doubled – or tripled; I often use 9 whites (1 cup plus 2 TBLS); 1 2/3 cup sugar; 2 cups chocolate chips]
Heat the oven to 275° Line 2 large baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the whisk attachment, or with a hand held mixer with a whisk attachment, beat the whites with the salt until they form soft peaks. Start sprinkling in the sugar gradually – the whites will deflate but that’s OK. When all the sugar has been incorporated, raise the mixer speed to high, and whip until the meringue is stiff and glossy. Fold in the chocolate chips. Pipe or spoon or scoop small mounds of the meringue onto the baking sheets spacing the mounds at least an inch apart. Bake the meringues for 30 minutes, and then reduce the heat to 250° and bake another 30 minutes until they’re completely dry, firm, and can easily be removed from the parchment – they’ll be light beige. Store airtight at room temperature for up to one week; if they get sticky bake at 200° for 15 minutes to crisp.