Mini Chocolate Chip Meringue Cookie

Preheat oven to 175F. Line 2 baking sheets with parchment paper or Silpats and set aside.

In the bowl of a stand mixer with a whisk attachment, beat egg whites until soft peaks form. Add a few tablespoons of the sugar in and whisk on low speed.

Increase speed and gradually add the remaining sugar in, a spoonful at a time. Continue until the egg whites have a glossy finish and hold stiff peaks. Remove bowl from the mixer and fold in the chocolate chips.

Using a very large pastry bag or in two batches with a plain tip, fill the bag with the meringue. Pipe small mounds about 1 1/2″ onto the prepared baking sheets, about 1″ apart.

Bake meringues until completely dried out; be careful not to brown them. You may want to rotate the baking pans to prevent this. Bake for 2 1/2-3 hours.

Transfer to a cooling rack and cool completely. Store in an airtight container for up to 1 week.

Recipe adapted from Martha Stewart.