Meringues (96/366)

(96/366)

It’s funny because there’s no reason dictating that meringues should only be made at Passover, but I never seem to get around to whipping them up any other time of the year. But when Passover does roll around, I don’t mess around. I always start by quadrupling the recipe.

Growing up, the only time I ever had meringue cookies was at Passover dinner. They were a once-a-year treat meant to be savored, and I savored every melt-in-your-mouth bite. This is one of those foods that I never remembered learning to make, but magically one day, I just knew how. I can’t remember what the original recipe I used was, but I’ve found a suitable replacement on smitten kitchen. Two or three years ago I spent many-a-night figuring out which method and which recipe would most closely match the one I grew up with. And there it was.

I LOVE these cookies. They are light and airy, but have some smooth chocolate chips that sink to the bottom of the cookie, giving it a satisfyingly solid-ish base, so the whole cookie doesn’t just crumble in your hand. And because they are so light and airy, I always feel the need to eat at least four of them. Some might say the sugary sweetness of a meringue is too much to eat in bulk, but this version…this version is magic.

Chocolate Chip Meringue Cookies

adapted from smitten kitchen

• 2 egg whites, room temperature
• 1/4 tsp salt
• 1/8 tsp cream of tarter
• 1 tsp vanilla
• 1/2 cup sugar
• 6 oz chocolate chips

Preheat the oven to 300°

In a very clean, metal or glass bowl, beat the egg whites until foamy. The material of the bowl can mess up your meringues. Plastic is no good because it absorbs fats and grease from previous uses and can prevent the egg whites from being all delightfully fluffy. I made this mistake before and ended up with trays of flat, oozy meringues. Yuck.

Add the salt, cream of tarter, and vanilla and continue beating until soft peaks form.

Slowly add the sugar and continue beating until stiff peaks form.

Gently mix in the chocolate chips.

Spoon out onto parchment-paper lined baking sheets and bake for 20-25 minutes, until the cookies are lightly browned.