Sugar Kisses (Meringue Cookies)

Preheat oven to 300F. Line two cookie sheets with parchment paper.

Beat the egg whites until soft peaks form (a stand mixer is key). Add the cream of tartar and salt. Add 1/4 cup of the sugar at a time, beating continuously. Wait about a minute between each batch of sugar. Batter should be at the stiff peak stage, sort of a toothpaste consistency. Fold in the chocolate chips.

Spoon batter onto cookie sheets – size/shape doesn’t change much – just keep the size pretty close to the same. I generally go by rounded tablespoonfuls, and the quantity is an estimate.

Bake for 20-30 minutes OR until firm to the touch. Every oven is different, and every batch is different. I generally bake for 25 minutes, touch them to see if they’re firm and leave them in as needed. Sometimes turning the oven off after 20 minutes and leaving them in there does the trick. The humidity in the air plays a huge role in how they cook. Cookies should be firm to the touch, but still give a little if you push harder.

When you take them out of the oven, slide the parchment paper with cookies onto the counter. They’ll cool faster!

Don’t eat them right away. The chocolate chips will burn your mouth. I always try to eat them too soon.

You can put anything in these cookies. Crushed candy canes with chocolate chips is fun for Christmas! Also, if you want colors, add some food coloring when you’re adding the sugar. They dull quite a bit when cooking, but if you’re looking for pastel colors, go for it! Also, don’t double the batch; a standard stand mixer can’t handle it.