Combine sugars in a small bowl; stir with a whisk. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugars, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla. Fold in minichips.
Spoon meringue into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch) mounds 1 inch apart on baking sheets lined with parchment paper.
Bake at 250° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 3 hours. Carefully remove meringues from paper.
We used an Ateco #807 round tip to pipe the meringues. If you don't happen to have a pastry bag or tip, you can scoop the batter with a spoon, using your finger to transfer the batter onto the baking sheets. The meringues won't be as picture perfect, but they'll still taste amazing.
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