Meringue cookies are airy, yet crisp cookies made of egg whites, sugar and vanilla. These dainty treats are a classic example of even the simplest recipes making a distinguished impression. Sometimes referred to as 'the forgotten cookie,' they are simply piped meringue baking for long hours at low temperatures. My
uber sophisticated first impression when biting into this delicate chocolate chip variety of meringue cookies? They taste like astronaut ice cream!
Confession: I went to Space Camp. My inner nerd had the best week of my life traveling to Mars and eating my weight in freeze-dried ice cream. Unlike the movie, there were no accidental launches to the real planet Mars, but the simulations were pretty darn life like to my pre-teen self! I had dreams of being an astronaut. Dreams which were crushed by the annoying minimum height requirement; which by the way was later lowered to one more attainable by my 5'2" self, but given the current state (or lack thereof) of space exploration, it was probably a blessing in disguise. Looks like I'll be staying within Earth's atmosphere for the remainder of this lifetime. I have high hopes for the next.
Back to the meringue cookies. On a much more sophisticated level, they really do taste strikingly similar to astronaut ice cream. I hereby promise to make a variety of meringue cookies to the next generation of kids fortunate enough to continue exploring outer space. In the meantime, I'll probably try a few more flavor variations of meringue cookies because nothing makes me happier than an adult version of astronaut ice cream.
Chocolate Chip Meringue Cookiesmakes approximately 3 dozenIngredients:4 egg whites, room temperature2 1/4 cups confectioners’ sugar3/4 cup mini chocolate chipsCocoa powder, for dustingPreparation:Preheat oven to 200 degrees Fahrenheit and line baking sheets with parchment paper.In a stand mixer, beat egg whites until opaque and foamy. Gradually add confectioners' sugar and continue to beat at medium high speed until stiff and glossy.Fold in chocolate chips, being careful not to deflate the meringue too much. Transfer to a piping bag fitted with a large round tip.Pipe 'kisses' onto prepared baking sheet and bake for two hours. After two hours, turn the oven off and allow the meringues to sit in unopened oven for an additional hour until they are dry.Allow the meringue cookies to cool fully and dust with a light sprinkling of cocoa powder. Store in an airtight container for up to two weeks.