Meringue is a traditional sweet that has accompanied various culinary cultures around the world. Its origin dates back, according to some sources, to Switzerland in the 17th century, although others point to France or Italy as its birthplace. In Latin America, this type of confectionery is known and appreciated in multiple countries, though with small variations and specific names depending on the region. For example, in Mexico it is simply called "meringue," while in countries like Argentina and Chile it is common to find it as a component in more elaborate desserts or cakes. In Colombia and Venezuela, egg whites beaten with sugar are also used to prepare meringues, often accompanied by fruits or chocolates.
Mini meringues, in particular, are small and crispy versions that are enjoyed as sweet bites, perfect to accompany a cup of coffee or to use as decoration on other desserts. The addition of chocolate chips adds a flavor and texture contrast that makes them even more irresistible.
How to Make Mini Meringues Sprinkled with Chocolate Chips
Ingredients: Egg Whites, Salt, Granulated Sugar, Vanilla Extract, Lemon Juice, Semi-Sweet Chocolate Chips, Powdered Sugar.
Place the rack in the center of the oven and preheat to 275 °F.
Line a cookie sheet with aluminum foil, with the dull side facing up.
In a medium bowl, beat the egg whites until foamy, then add the salt.
Continue beating until stiff peaks form, slowly adding the sugar, extract, and lemon juice.
Fold in the chocolate chips with gentle folding motions.
Place spoonfuls of the mixture on the cookie sheet, no larger than a tablespoon as they are very rich, leaving 2 inches of space between each one.
Sprinkle powdered sugar over the tops.
Bake for 35 to 40 minutes, until the surfaces are just pale and the meringue is firm.
Let cool completely on a wire rack.
Store in a tightly sealed container at room temperature.
