- 2 egg whites
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 (4-ounce) package semisweet chocolate baking bar, finely chopped (we tested with Ghirardelli)
- Beat egg whites, vinegar, and salt at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form and sugar dissolves. Fold in chocolate. Drop by heaping teaspoonfuls onto parchment paper-lined baking sheets. Bake at 250° for 35 minutes. Transfer to wire racks to cool completely.
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