- 2 egg whites
- 1/4 teaspoon of cream of tartar
- A pinch of salt
- 1/2 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
- Chocolate chips of your choice
In a kitchenaid bowl (or a regular clean, dry bowl if you don’t have a kitchenaid), combine egg whites, salt, and cream of tartar. With an electric beater or the whisk attachment, beat on low until foamy.
Increase speed to high and add your sugar a spoonful at a time. Beat until mixture is white, glossy, and has stiff peaks. Stir in your vanilla.
Preheat your oven to 200℉. Line two baking sheets with parchment paper.
Take a piping bag (or a regular Ziploc bag with a small hole in one corner) and scoop your mixture in. Gently squeeze your mixture out into desired shapes onto baking trays. Bake for 1 hour + 30 minutes. After the baking time, turn oven off, but don’t open it. Let your meringues cool n the oven for 1-2 hours. They should be crisp on the outside and somewhat soft on the inside when you take them out.
In a saucepan, melt your chocolate chips on low heat, stirring frequently. Once melted, take off heat and carefully dip the bottoms of your meringue cookies in. Set back onto a baking tray and cool in your refrigerator. Enjoy!!