After a week of making pastry cream and challah bread, this kitchen had close to two quarts of leftover egg whites. What's a girl to do???
Choco Choco Chip Meringues, that's what she's gonna do!
8 ounces egg whites (from about 8 eggs)
1 pound granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup cocoa powder, sifted
4 ounces semi-sweet or bittersweet chocolate, chopped
1) Preheat oven to 215° F
2) Fill a medium saucepan 1/4 full with water. Place over medium heat and bring to a simmer.
3) Using a medium-sized, heatproof bowl, whisk together the egg whites, sugar, and cream of tartar.
4) Place the bowl over a the saucepan, making sure the water doesn't touch the bowl.
5) Keep whisking the mixture until the sugar has dissolved. Remove the bowl from the heat. NOTE: If you're worried about salmonella, keep whisking until the mixture reaches a temperature of 160°F.
6) Using a hand held or a stand mixer, beat the egg mixture until stiff peaks form.
7) Mix in vanilla until just blended
8) Gently fold in cocoa powder and chocolate. The chocolate doesn't need to be completely mixed in, leave some swirls of meringue peak through.
9) Using a spoon, place approximately 3/4-cup mounds of meringue onto two a parchment lined baking sheets. Each baking sheet will fit about six meringues. Gently tap the tops of the mounds with the back of a large spoon and lift to create a swirl on top.
10) Reduce heat to 200 degrees F and bake for 1 hour and 45 minutes.
11) Turn off the oven, leaving the meringues inside the oven as it cools. Remove when they've reached room temperature, about another hour or two.