Ingredients
- 4 egg whites (room temperature)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar or ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark or semi-sweet chocolate chips or chopped chocolate (for dipping)
- Optional: sprinkles, crushed nuts, or sea salt for topping
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- In a clean, dry bowl, beat egg whites with a pinch of salt and cream of tartar until soft peaks form.
- Gradually add sugar, one spoonful at a time, while beating until glossy and stiff peaks form.
- Gently mix in the vanilla extract.
- Pipe or spoon small mounds of meringue onto the prepared baking sheets.
- Bake for 1½ to 2 hours, or until cookies are dry and lift easily from the parchment.
- Turn off the oven and let cookies cool inside with the door slightly ajar to prevent cracking.
- Once cooled, melt chocolate and dip the bottoms or sides of the meringues. Place on parchment to set.
- Optional: sprinkle with chopped nuts, sprinkles, or sea salt before chocolate sets.
Notes
- Let cookies cool slowly in the oven to avoid cracking.
- Use a clean glass or metal bowl to ensure egg whites whip properly.
- Add a pinch of espresso powder or peppermint extract for flavor variations.
- Drizzle melted chocolate on top instead of dipping for a different look.
- Store in a dry, airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 8g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg