Meringue Cookies

    These meringue cookies are the easiest to make, yet so flavorful! They are crispy on the outside and gooey, chewy on the inside. This recipe calls for cream of tartar, which I did not have, yet they turned out wonderful!

Ingredients:

• 2 large egg whites, room temperature
• 2/3 cup superfine granulated sugar (I blended the sugar that I used)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup semisweet chocolate chips (optional)

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. 

    Beat egg whites in a bowl with an electric mixer until foamy, then add the cream of tartar until fluffy. 

    Gradually add the sugar, about 3 tablespoons at a time. When half the sugar has been incorporated into the egg whites, add the vanilla extract, mix, and add the remainder of the sugar. 

    Continue beating the egg whites until the meringue is very shiny and tight. Gently fold the chocolate chips into the meringue. 

    Place the meringue into a Ziploc bag, and cut the corner off. Slowly squeeze the mixture onto the parchment paper to form little circles. 

    Place the cookies in the preheated oven, and turn the oven off. Allow the cookies to stay undisturbed in the oven at least 2 hours and up to overnight.