Chocolate Chip Meringue Cookies

26th February, 2015 - Posted by ksenior - No Comments


The Mauviel Copper Beating Bowl is a great alternative to a stand mixer when beating egg whites. Not only is it extremely attractive, but a reaction occurs between a protein in the egg and the copper creating a stable egg white that is less likely deflate. Using the Mauviel Copper Beating Bowl will always result in a strong meringue for all your baking adventures.


2 extra large egg whites- room temperature

2/3 cup granulated sugar

1 tsp vanilla extract

1 cup mini semi-sweet chocolate chips


Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside.

In the Mauviel Copper Beating Bowl whisk the egg whites until fluffy. Start adding the sugar in small increments and when half of the sugar is left, pour in the vanilla extract.

Continue whisking and adding remaining sugar. The meringue is finished when it is satiny and holds a stiff peak.

Gently fold in the mini chocolate chips being careful not to deflate the meringue.

Using a spatula softly put the meringue into a Lekue Piping Bag. Cut the tip off of the piping bag and pipe out small round cookies on the parchment lined sheet pans.

Put the sheet pans into the oven, close the door, and turn the oven off. Leave the meringues, unbothered for 2 hours up to overnight. Do not open the oven.

The meringues are ready when they are light, crisp, and dry.

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