Chocolate Chip Meringues Using Powdered Egg Whites
Delight your taste buds with these airy and irresistible Chocolate Chip Meringues made with powdered egg whites—perfect for those seeking a gluten-free, feather-light treat! Crafted with just a handful of pantry-friendly ingredients like granulated sugar, vanilla extract, and mini chocolate chips, these melt-in-your-mouth confections boast a crisp exterior and a sweet, cloud-like texture. Powdered egg whites make this recipe not only convenient but also ideal for achieving consistently fluffy results every time. Whipped to glossy perfection, the meringue is gently folded with chocolate chips for a touch of indulgence, then baked low and slow for the ultimate crispness. With just 15 minutes of prep and a yield of approximately 24 cookies, these meringues are an ideal dessert for holidays, tea parties, or everyday snacking. Serve them as a standalone sweet or pair them with coffee or fruit for an elegant touch.
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Recipe Information
Ingredients
- 2 tablespoons Powdered egg whites
- 6 tablespoons Water (room temperature)
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Cream of tartar
- 1/2 cup Mini chocolate chips
- 1 pinch Pinch of salt
Instructions
Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a clean mixing bowl, combine the powdered egg whites and water. Whisk until the mixture forms soft peaks. You can use a stand mixer or handheld electric mixer at medium speed for best results.
Add the cream of tartar and a pinch of salt to the egg white mixture. Continue whisking on medium-high speed until stiff peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while mixing at high speed. Make sure the sugar dissolves completely before adding more. This process should take about 5 minutes, and the meringue should be glossy and smooth.
Mix in the vanilla extract briefly until incorporated.
Gently fold in the mini chocolate chips using a spatula, being careful not to deflate the meringue.
Spoon or pipe the meringue onto the prepared baking sheets, forming small mounds about 1-2 inches in diameter. Leave about 1 inch of space between each meringue.
Bake in the preheated oven for 90 minutes, or until the meringues are crisp and release easily from the parchment paper. Turn off the oven and let the meringues cool inside for another hour to ensure they dry out completely.
Once cooled, store the meringues in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 173.9 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
