Charm Bakes: Chocolate Chip Meringue Cookies

I'm gonna WoW myself. It's 2 back to back post in a day!

Being a mother of 2 can be challenging when my terrible 2 year old girl is so interested in what I'm baking and my 5 month old requires my attention all the time he's awake. Just sitting next to him is good. Hmph! And so being like this now, it does not give me enough time to make complicated, fussy and fancy recipes, unless both of them can sleep for a 3 hour nap time in the day TOGETHER! - rather impossible.

But being me, I still needed to bake as Eid Adha is coming. It is a must to celebrate and in order to do that we need sweet home made treats.

So if any of you mothers out there are like me, here is a good go-to recipe. Easy, simple and fast. With a longer baking time, in between rest are possible with your kids are possible.

I'm sorry if I did not take much photos as you now know, I was either busy tending to the kids or I was rushing to finish these cookies.

But after all that, once the cookies are ready, sit back and enjoy these light and airy cookies with the kids. It will make all that rush worth it! Kids love these cookies for it's light and chocolaty sweet. Great for my Eid Adha gatherings.

Chocolate Chips Meringue Cookies

Recipe adapted from RasaMalaysia (makes about 80 cookies depending on size)

Ingredients:

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla essence
¾ cup sugar
½ cup chocolate chip ( I divided my batter into 3 bowls and add 3 tbsp of chocolate chips each bowl )

Directions:

Pre-heat the oven to 150 degree C. Line a cookie sheet with parchment paper. This is important as you do not want these meringues to stick on the sheet.

In a large clean bowl, add the egg whites along with cream of tartar and vanilla essence. Using your hand mixer, beat the eggs on high speed until they are fluffed and form soft peaks.

Now add the sugar and beat it again on high speed until the meringue is glossy and has stiff peaks. Like this!

At this stage, I divided the batter into 3 bowls so that I could color the batter without damaging the chocolate chips. Color your meringue batter. I used Lemon yellow, sky blue and rose pink to obtain the pastel colors. Just a tinge of them. You can gently fold all evenly or you can create a marble effect.

Then using a spatula, gently fold in the chocolate chips in the meringue. Do this gently; you don’t want to deflate the meringue.

With the help a piping bag which makes it so much easier and mess free, place the meringue batter in the bag, cut about 2 cm off the tip. I did not use any moulded tip as the chocolate chip will get stuck in it. Pipe out the meringue in circular form leaving a pointed tip in the center on your prepared baking sheet. (If you do not have a piping bag, just take 2 tea spoon and spoon out on the baking sheet. It does create a nice rustic look)

Let the cookies bake for 35-45 minutes or until the cookies have a crisp outside and release from the parchment paper easily. Once done remove them from the oven and cool them on wire rack. I did 3 batches of baking.

These cookies can be stored covered at room temperature for 3-4 days.