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Chocolate Chip Meringue Kisses

Author's NoteThese are the meringue kisses that Smiley remembers from his childhood. They're very easy, as long as your eggs are room temperature and there's not a speck of anything greasy near bowl or beaters and that means not a single drop of yolk, according to Gram.

Ingredients
  • 4 egg whites from extra large eggs, at room temperature
  • 1 cup minus 1 tablespoon granulated sugar
  • 1 teaspoon good quality vanilla
  • 1/2 teaspoon almond extract optional
  • 1/8 teaspoon cream of tartar
  • 3/4 - 1 cup semi-sweet chocolate chips mini chocolate chips work great!
Instructions
  1. Preheat oven to 225 degrees (F).
  2. Beat the egg whites with cream of tartar until soft peaks form.
  3. Add the vanilla and almond extract.
  4. Slowly add sugar, tablespoon by tablespoon, beating well after every addition, until stiff peaks have formed.
  5. Gently fold in the chocolate chips.
  6. Line a cookie sheet with parchment paper.
  7. Scoop out meringue and shape into "kisses".
  8. Bake in preheated oven at 225 degrees (F) for about 50 minutes.
  9. Turn off oven and let kisses dry for at least an hour.
  10. Don't let them brown at the edges.
  11. If your oven runs hot, reduce temperature.
  12. Store in a cookie tin in a cool, dry place.
  13. Makes about eighteen kisses, depending on size. They keep well if no one finds them. (Cinnamon & Sugar's note: I made mine "mini" and got about 80 cookies. Baking time was still the same.)
Tips:
  1. Eggs separate easier while they are cold and then allow the egg whites to come to room temperature.
  2. Mini chocolate chips make great eyes if you want to turn the kisses into little Halloween ghosts.