Chocolate Chip Meringue Cookies

2 egg whites, room temperature

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla

3/4 cup regular or superfine sugar (1/2 cup also works)

6 ounces chocolate chips, miniature chips or finely diced

semi or bittersweet chocolate

1/4 chopped pecans or walnuts, toasted first is even tastier

Directions:  Preheat oven to 300°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture 

again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is 

stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment-paper-lined 

baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly 

tanned. 

Note:  There are two approaches to baking meringues. This shorter cooking time at a 

higher temperature yields a cookie with a crackly, crumbly exterior and an almost 

hollow center. A more traditional approach is a longer baking time, 200 degrees for 

1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and 

firm to the touch. They will be more soft and fluffy, like miniature pavlovas.