Chocolate Chip Meringue Cookies
Eitan Bernath, an award-winning chef, author, TV personality and social justice activist, says he loves meringues! “There is just something about them that makes my sweet tooth go crazy. I have many memories of my mom making meringues for Shabbos. She used the method of heating the oven to 400 degrees, then leaving the meringues in the oven overnight with the oven off. It made them like little light airy clouds.” Eitan uses a different cooking method but says both work fine. Pass a plateful of these cookies at the end of a Passover dinner for a simple but tasty dessert. And if you are preparing a kosher meal, make sure to use non-dairy chocolate chips.
Ingredients:
- 3 egg whites
- 3/4 tsp. cream of tartar
- 3/4 cup (3 1/2 oz./99 g) sugar
- 1 tsp. vanilla extract
- 10 drops red food coloring
- 1/2 cup (3 oz./85 g) mini chocolate chips
Directions:
Preheat an oven to 225°F (110°C). Line a baking sheet with parchment paper.
In a medium bowl, using an electric mixer, beat the egg whites on high speed until frothy. Add the cream of tartar and beat until soft peaks form. While beating, slowly add the sugar, about 1 Tbs. at a time. When all the sugar has been added, continue beating until stiff peaks form. Beat in the vanilla and food coloring until well blended, then gently stir in the chocolate chips.
Transfer the meringue mixture to a pastry bag fitted with a star tip. Pipe out small cookies onto the prepared baking sheet. You can have fun and make your own designs.
Bake the meringues for 45 minutes. Turn off the oven. Let the meringues stand in the oven until completely cooled, about 1 hour. Makes about 12 cookies.
Recipe courtesy of Eitan Bernath
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