I think I had 8 whites left over from French Ice Cream.
I used Coconut Palm Sugar which made it dark. You can use xylitol.
Beat a couple minutes to stiff peaks.
Add sugar of choice and cream of tartar if you like.
I beat again until the sugar crystals were mixed in well.
That is smooth.
I took out ~ 1/3 and gently folded in 1/3 cup dark chocolate pieces.
Now scoop by spoon to parchment papered cookie sheets. Don't forget the Parchment Paper or you will ruin your cookie sheet.
I added a cup of coconut to the remainder. It should be gently folded in. I made the mistake of using the mixer and deflated it some.
Chocolate chips meringue spoon dropped on parchment. Bake in 350° for 7 min, turn down to 200° for one hour, turn oven off and leave in oven to cool 3 hours or overnight. They dry up crispy, crunchy.
It is dry here so I don't think they would absorb moisture, but store appropriately for your area if you can stop eating them.
- Egg whites, 4-5 or whatever you are left with
- Sugar, type of your liking, 1/4 C / 4 whites
- 1/4 t cream of tartar (optional)
- Coconut Fine grind (optional)
- Vanilla I used 1T for 8 whites
- 0.0c Dark Chocolate chips (optional) I used w 3 whites
- Pinch Salt
If I can do it, so can you.