I love to bake. No, really, it's a compulsion. A compulsion that is not exactly the most convenient when living alone. I don't like wasting good food, but even halving most recipes means way more of a baked good than I need in my life. So while I want to try a different cobbler, cupcake, and tart recipe every day, that just isn't practical. I try to satisfy my baking compulsion by creating delicious, healthy lunches and dinners, but that only goes so far because, well, living alone means everything I make creates leftovers, and I can't very well be creating leftovers every day. It's a vicious cycle.
Cue the meringue cookies. These cookies allow me to get in the kitchen and bake without creating something incredibly caloric or full of gluten or that requires taking a Lactaid pill. And these taste DELICIOUS. They aren't some throwaway healthy treat. They are full on treat that just so happens to be sort of healthy-ish. This is an incredible recipe that tastes reminiscent of chocolate chip cookies but is so much lighter.
If you've never tried your hand at meringues, this is the recipe to change that. They come together in minutes and with very few ingredients. They are a particularly great use for leftover egg whites from making a yolk-heavy dish. The key to meringues is a very clean bowl--any oil can prevent the egg whites from whipping up properly--and deliberate timing--the sugar must be added slowly after the egg whites have formed soft peaks.
Cue the meringue cookies. These cookies allow me to get in the kitchen and bake without creating something incredibly caloric or full of gluten or that requires taking a Lactaid pill. And these taste DELICIOUS. They aren't some throwaway healthy treat. They are full on treat that just so happens to be sort of healthy-ish. This is an incredible recipe that tastes reminiscent of chocolate chip cookies but is so much lighter.
If you've never tried your hand at meringues, this is the recipe to change that. They come together in minutes and with very few ingredients. They are a particularly great use for leftover egg whites from making a yolk-heavy dish. The key to meringues is a very clean bowl--any oil can prevent the egg whites from whipping up properly--and deliberate timing--the sugar must be added slowly after the egg whites have formed soft peaks.
Chocolate Chip Meringue Cookies
Yield: about 2 dozen
Ingredients
2 large egg whites, at room temperature (this is important)
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1 teaspoon vanilla extract
1/2 cup granulated sugar
6 ounces miniature semi-sweet chocolate chips
Instructions
Preheat oven to 300º F and line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites on medium-high speed until they foam, approximately 1 minute. Add the salt, cream of tarter, and vanilla to the foamy egg whites. Beat on high until the mixture forms soft peaks, 1 to 2 minutes. With the mixture on medium-high speed, slowly add in the sugar. It is important to incorporate the sugar slowly. The whole process of adding the sugar should take approximately 30 seconds. Once the sugar has been incorporated, turn the mixer on high and whip until the mixture forms stiff peaks, 1 to 2 minutes. Gently fold in the chocolate chips, being careful not to deflate the egg whites.
Working quickly, spoon the mixture onto the prepared baking sheets. I use a 2 tablespoon cookie scoop, but smaller works too, just decrease the cooking time. Bake for 30-35 minutes. They should be tan and lift from the parchment paper fairly easily. Allow to cool on a cooling rack. Enjoy!
Slightly adapted from Smitten Kitchen
Yield: about 2 dozen
Ingredients
2 large egg whites, at room temperature (this is important)
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1 teaspoon vanilla extract
1/2 cup granulated sugar
6 ounces miniature semi-sweet chocolate chips
Instructions
Preheat oven to 300º F and line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites on medium-high speed until they foam, approximately 1 minute. Add the salt, cream of tarter, and vanilla to the foamy egg whites. Beat on high until the mixture forms soft peaks, 1 to 2 minutes. With the mixture on medium-high speed, slowly add in the sugar. It is important to incorporate the sugar slowly. The whole process of adding the sugar should take approximately 30 seconds. Once the sugar has been incorporated, turn the mixer on high and whip until the mixture forms stiff peaks, 1 to 2 minutes. Gently fold in the chocolate chips, being careful not to deflate the egg whites.
Working quickly, spoon the mixture onto the prepared baking sheets. I use a 2 tablespoon cookie scoop, but smaller works too, just decrease the cooking time. Bake for 30-35 minutes. They should be tan and lift from the parchment paper fairly easily. Allow to cool on a cooling rack. Enjoy!
Slightly adapted from Smitten Kitchen