Part of what my husband and I do as diplomats is develop relationships with our diplomatic counterparts at the other Embassies here in Denmark. Sometimes we attend events at their Embassies and they will attend events at the U.S. Embassy as well. We go to dinners at the homes of other diplomats and sometimes we host events in our home. Last week we hosted a fun event at our place.
We thought it might be fun to have people over for something other than dinner. So, we had a bunch of people over for desserts. JUST desserts. Why not, right? We completely passed on real food and went straight to the sweets.
I made three different desserts and am excited to share one of them with you today. Put some paper in your printer and get ready. You are going to want to print this recipe so you can make it and can keep making it forever. Today I’m sharing my Mom’s recipe for meringues. They’re nothing short of absolutely fabulous.
We ate meringues growing up as far back as I can remember eating. The cookie trays on holidays always had a place for meringues. They’re one of the prettiest, most delicate looking, and classiest looking cookies you can make. They look like they came straight from the best bakery in town. Today, that bakery is YOUR kitchen!
They also taste amazing – and that’s the most important thing. Whenever I make them, someone asks me for the recipe. Sure enough, it happened at the dessert event we hosted last week!
These cookies are great for special occasions and entertaining because they’re impressive looking and can be made in less than 40 minutes from start to finish. They contain no flour and only 5 ingredients. Easy!
I plan on making them for a Thanksgiving dessert this year. After eating a big meal, it’ll be nice to have something sweet that’s not heavy or rich. If you haven’t planned what to serve for Thanksgiving dessert yet, this might be the perfect sweet to serve.
I hope you make these and that they knock your socks off. (How does that even happen? Whoever came up with that expression must have had loose socks.) If you make them, let me know how they turn out!
Yield: 24-36, depending on size
2 egg whites (at room temperature)
¼ teaspoon cream of tartar
¾ cup white granulated sugar
¾ teaspoon vanilla extract
6 ounces chocolate chips (I use Enjoy Life Chocolate Chips)
- Preheat the oven to 325°. Line cookie sheet with parchment paper.
- Whip room temperature egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar and the vanilla while beating and continue to beat until stiff peaks form.
- Gently fold in the chocolate chips.
- On parchment paper lined cookie sheet, drop 2-3 teaspoons of meringue for each cookie, depending on what size cookie you prefer.
- Bake for 25 minutes until firm.
- Wait 5-10 minutes until the cookies are cool and then remove them from the cookie sheet.
- The egg whites MUST be at room temperature. If they are still cold, put them in a bowl and put that bowl in a bowl of lukewarm water until they are at room temperature.
- Make sure that the bowl you use to mix the eggs whites in is very clean, with no traces of flour, oil, or water. It should be clean and dry. Otherwise, the egg whites will not whip up correctly.
- I use a Kitchen Aid Mixer. You can use the whisk attachment or the regular paddle attachment. Both work well.
- If your oven has a hot spot or doesn’t cook evenly, rotate your cookie sheet halfway though baking.
- A cookie “sheet” is a cookie “tray”.