Secret Ingredient Meringue Cookies

• 3 egg whites(room temp)
• Pinch fine salt
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tbs ground cardamom
• 1/3 cup semi sweet chocolate chips, roughly chopped

1. Preheat your oven to 300 degrees F. Line a baking sheet with wax paper, and set aside. Prep by setting out all of your ingredients, and sifting together the powdered and granulated sugars.
2. In a stand mixer(or a stainless steel bowl with a balloon whisk, if you're extra daring), whisk your egg whites and salt until frothy, for about a minute. With your mixer on medium-high, sprinkle in your sugar mixture, about a tablespoon at a time until fully incorporated. Mix in cardamom. Stop your mixer, scrape the sides, and give it a final whip on high for about 30 seconds, or until nice and glossy.
3. Gently fold in your chocolate using a spatula. Remove the bowl from the mixer and drop the meringue batter into dollops on your papered baking sheet. This can also be piped on using a pastry bag, but it's really up to you.
4. Bake in your preheated oven for 1 hour. When finished, cut the heat and let the cookies cool completely for at least two hours in the oven, undisturbed.
5. The result will be a light, airy and delicious cookie that you can store for up to four days in an airtight plastic container. But trust me...they won't last that long

egg, salt, granulated sugar, powdered sugar, ground cardamom, semi sweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/secret-ingredient-meringue-cookies-50080575 (may not work)