Chocolate Chip Meringues

Products Used

Ingredients

Preheat oven to 225°F.
Place egg whites in a medium mixing bowl. Beat egg whites with a stand mixer on high speed for about 1 minute.
Continue to beat while gradually adding sugar a couple of tablespoons at a time, beating for 20 seconds in between each addition. Beat until egg whites are stiff and glossy. When fully whipped to stiff peaks, add vanilla extract. Do not underbeat.
If using chocolate, gently fold in by hand. Once combined stop folding.
Using a piping bag with a star tip, pipe meringue in generous 2 tablespoon amounts on parchment-lined cookies sheets. Add a few mini chocolate chips on top of cookies for decoration.
For ice cream cake, spread meringue 1/3-inch thick into a circle using the same dimensions as a springform pan.
Place in oven and bake until meringue is thoroughly crisp, about 50-60 minutes depending on how big meringues are. Turn oven off and leave meringues in oven with the door closed for 1 hour. Breaking a baked meringue in half will help with determining doneness. When broken in half interior should become dry and non-sticky within a minute.
Once cooled store meringue airtight to prevent sogginess.

Imperial Sugar Insight

French style meringue is very light and has a delicate texture. Feel free to incorporate fresh grated lemon peel, instant coffee, non-brewed tea or whatever you prefer.
Extra flavoring ingredients should be added AFTER stiff peaks have formed.
The key to great meringue is a low oven temperature and opening the oven door once in a while to release moisture buildup.
Meringue will not set in a humid environment. It's best to attempt this recipe on a cool, low humidity day.

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