Chocolate Chunk Meringues

Preheat oven to 250ºF; line 2 baking sheets with parchment paper and set aside.

In the large bowl of an electric mixer with the whisk attachment, beat the egg whites, cream of tartar and salt at medium speed until the mixture has formed soft peaks. Increase the speed to medium high and slowly add the granulated sugar, 1 heaping tablespoon at a time. Keep mixing for several minutes until the meringue is stiff and glossy.

Remove bowl from mixer and gently fold in the chocolate.

Use a teaspoon to drop meringues onto prepared baking sheets about 1/2 inch apart (they do not expand much in the oven).

Place baking sheets in the middle and lower portions of the oven. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until meringues are firm and no longer spongy; the edges may start to brown. Remove parchment paper from the baking sheets and allow to cool; store in an airtight container away from humidity up to 3 days.

Note: Before making your meringues, make sure your mixing bowl and whisk attachment are very clean. I wiped mine down with white vinegar to ensure there was no leftover grease to prevent the meringue from forming.

(Recipe adapted from Food and Wine.)