I love meringues a lot. Like eat them everyday a lot. These are some of the easiest and quickest cooking meringues I make, plus they have chocolate.
-3 egg whites
-1/4 cream of tartar
-1/4 tablespoon salt
-1 tsp real almond extract
-1/2 cup mini chocolate chips
1) Preheat your oven to 325
2) in your kitchen aid with the whisk attachment combine egg whites, cream of tartar, and salt. Mix on high speed until foamy.
3)Gradually and slowly, beating on high speed, add sugar until throughly combined, scrape sides as needed with spatula. Once all sugar is combined add almond extract.
4) Stop when stiff peaks have formed. You’ll want them as stiff as possible. You should be able to flip the mixing bowl upside down without worry of the egg whites falling out or moving.
5)On a baking sheet with parchment paper or Silpat pipe a small amount of egg white mixture. You should have enough to make between 28 or 30.
6)Bake for 30 to 40 minutes or until crisp and and JUST getting golden.
7)Cool completely on baking sheet before carefully removing and storing in ziplock bag.
These come out to just under two weight watchers points per cookie. I round up though to be on the safe side. 🙂