4 large egg white
1 cup white sugar
1⁄2 cup miniature semi-sweet chocolate chips
1⁄2 tsp vanilla extract
- Preheat oven to 200 degrees F (95 degrees C). Line baking sheets with parchment paper.
- In a large glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time while continuing to whip. Keep whipping until the mixture becomes stiff and glossy. Gently fold in chocolate chips and vanilla extract. Drop mixture by heaping tablespoons about 1 inch apart onto prepared baking sheets.
- Bake for about 1 hour or until the meringues are lightly golden and dry to the touch. Turn the oven off and let the cookies sit in the oven for 1 hour. Transfer cookies to a wire rack to cool completely. Store at room temperature in an airtight container.
Per serving: 3 SP; 2 PP
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