Mini Chocolate Chip Meringue Cookie

• 6 whole Egg Whites
• 1-1/4 cup Super Fine Sugar
• 2 cups Mini Semi Sweet Chocolate Chip

1. Preheat oven to 175F. Line 2 baking sheets with parchment paper or Silpats and set aside.
2. In the bowl of a stand mixer with a whisk attachment, beat egg whites until soft peaks form. Add a few tablespoons of the sugar in and whisk on low speed.
3. Increase speed and gradually add the remaining sugar in, a spoonful at a time. Continue until the egg whites have a glossy finish and hold stiff peaks. Remove bowl from the mixer and fold in the chocolate chips.
4. Using a very large pastry bag or in two batches with a plain tip, fill the bag with the meringue. Pipe small mounds about 1 1/2" onto the prepared baking sheets, about 1" apart.
5. Bake meringues until completely dried out; be careful not to brown them. You may want to rotate the baking pans to prevent this. Bake for 2 1/2-3 hours.
6. Transfer to a cooling rack and cool completely. Store in an airtight container for up to 1 week.
7. Recipe adapted from Martha Stewart.

egg whites, super, sweet chocolate

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-chip-meringue-cookie/ (may not work)