Chocolate Chip Meringue Cookies

Ingredients

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup sugar
• 7 ounces high-quality dark chocolate, finely chopped

Directions

1. Heat the oven to 300 degrees F. In a stand mixer with the whisk attachment, start beating the egg whites on low speed. When they turn wet-looking and foamy, about 45 seconds in, sprinkle in the cream of tartar and salt; keep the mixer on low for about 10 seconds so they can dissolve.
2. With the whites still foamy, start pouring in the sugar slowly in a steady stream while the mixer stays on low. After about 1/4 cup of the sugar has gone in, turn the mixer to medium and keep adding the sugar gradually as it beats.
3. When the last of the sugar is incorporated, move the mixer to high. Whisk until the meringue looks thick and shiny and forms firm peaks when the whisk is lifted, about 4 minutes. If it still seems loose, beat on high in 30 second bursts, checking after each one.
4. When the meringue reaches firm peaks, dab a tiny bit of it onto each of the 4 corners of a baking sheet, then lay the parchment paper liner over those spots and press it down to hold it in place.
5. Using a rubber spatula, gently fold in the chocolate, working carefully so you do not knock the air out of the meringue.
6. Scoop 1 1/2 inch to 2 inch mounds of the meringue mixture onto the baking sheet, leaving 1 inch between them. Use the spoon to nudge them into craggy, ridged little shapes.
7. Bake for about 2 hours, until the outsides are set hard, the tops have cracked, and the centers are just a little moist; the timing can swing quite a bit from oven to oven. To check, take out 1 meringue, cool it at room temperature for 5 minutes, then break it open. The inside should be just slightly moist.
8. Transfer the meringues to a wire rack to cool. Let them sit in a dry spot for at least 1 hour before storing in a container with the lid left slightly ajar. Moisture and humidity can make them dissolve, so plan to use them soon after baking.