I wanted to make a sweet treat for after dinner, so I decided to look through my recipe box. I came across my family’s classic Meringue recipe and decided that it had been too long since I had used it!

This recipe is quick, easy, and gluten free!

Time: 45 minutes

Yield: 24 cookies

Ingredients:

• 2 egg whites
• 1/8 tsp cream of tartar
• 1/8 tsp salt
• 3/4 cup confectioners sugar
• 1 tsp vanilla
• 6 oz chocolate chips of your choice

Instructions:

1. Turn on oven and set to 300°.
2. Separate out two egg whites. (Separating eggs is easier when they’re cold.)
3. Beat egg whites in mixer until they form soft peaks.
4. Add the cream of tartar, salt, and vanilla, then beat until dissolved. (This won’t take long.)
5. While mixing, slowly add sugar in a tablespoon at a time. Wait for the sugar to dissolve before adding more. Do not rush this step. (It will make the cookies grainy if you do!)
6. Once sugar is fully dissolved, the mixture should be a creamy, yet fluffy consistency, with stiff peaks.
7. Gently fold in chocolate chips. (For this step, I used Andes Candies baking chips.)
8. Spoon out cookies onto regular paper (like printer or notebook paper, as long as it’s clean) on a cookie sheet. (Piping doesn’t work unless you leave out the chocolate chips.)
9. Bake for 20-25 minutes.
10. Wait for cookies to cool completely before handling.

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Happy Baking!

~ CariNebula