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Yield
3 dozenPrep
15 minCook
2 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
sugar
white |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
sugar
white |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
Stir in vanilla and fold in chocolate chips.
Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
After 2 minutes, turn off oven.
Leave meringues in oven overnight.
Remove from pan and store in cookie tin lined with paper towel.
