cooking for your boyfriend

Sunday, February 13, 2011

Chocolate Chip Pink Meringues

Makes 1 dozen in 2 hours
Tip:  Never make these on a rainy day.  They won't turn out!


  • 5 large egg whites
  • 1 1/4 cups light brown sugar
  • 2 pinches cream of tartar 
  • 1 (11.5 ounce) bag milk chocolate chips
  • 3/4 teaspoons pure vanilla extract
  • red gel paste food coloring

1.  Preheat oven to 250 degrees F.  Line 2 baking sheets with parchment paper.  Set aside

2.  Put egg whites, sugar, and cream of tartar into a heatproof bowl of an electric mixer over a pot of simmering water.  Make sure the bowl doesn't touch the water.  Whisk constantly until sugar dissolves, about 2 minutes.  

3.  Attach bowl to mixer fitted with the whisk attachment.  Whisk on low for 30 seconds, then medium for 30 seconds, and then high for 5 minutes until stiff peaks form (it should look like a thick, fluffy cloud).  Add vanilla and enough food coloring to turn pink (about 4-6 drops).  Turn off mixer.  Carefully fold in chocolate chips using a spatula.  Be sure not to deflate the egg whites. 

4.  Using a spoon, carefully dollop 3 inch meringues on baking sheet 2 inches apart.  If you feel like being creative, form into hearts using a spoon or small spatula.  Bake for 1 hour and 45 minutes until meringues are hard.



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