The Making of a Meringue

I lost my camera battery charger... so until I find it, I am protesting cooking & baking... I'm really hoping it shows up soon! I think I only have a few more saved pictures to use as back-up until it resurfaces.

My BFF Kelly has passed along another fabulous recipe which her mother taught her how to make... meringues can be tricky and tempermental to make. Before I had my amazing saving-grace of a kitchenaid mixer, it was pretty impossible for me to get egg whites to the right consistency. This was my first time making them in a while so I still need to improve on them, but they are pretty darn good!


Meringues ala Joni S.
4 egg whites (best at room temperature)
1 1/2 cup sugar (start with 1 cup and continue up to 1/2 cup additional)
1 tsp vanilla
1/4 tsp salt
1/4 tsp cream of tartar
12 oz chocolate chips (or whatever additives you like!)

Preheat oven to 300.

I find it easier to separate eggs when they are cold but it's easier to whip the eggs when they are at room temperature... so you if you separate them and then prep/ do some dishes for a half hour, that should be enough time to let them come to room temperature.

Whip egg whites until stiff, then gradually add sugar. Fold in remaining ingredients. Bake for 25 mins on parchement paper or brown paper bag.

I'm planning on making them with andes mint baking chips soon! You can substitute whatever you want and I'm sure it will taste great.