How to Make Meringue Chocolate Chip Cookies

Hello my little baker bees, you have chosen a very light and delightful cookie treat that simply melts into you mouth right after you have taken your first bite. 

​Fun facts, Meringue has been claimed was invited in a Swiss village of Meriingen, improved by an Italian chef at the end of 17th century and the beginning of the 18th century.

What you will need?

• 4 Eggs (room temperature)
• 900g / 32 Oz of Sugar
• 220g / 4.5 Oz (1 cup) Chocolate Chips (set aside 2 Tbsp)
• 1½g / ¼ Tsp Cream of Tartar
• 1½g / ¼ Tsp Salt
• 30ml / 1 Fl. Oz (2 Tbsp) Orange Liqueur

Drizzle

• 220g / 4.5 Oz (1 cup) White Chocolate Chips
• 120g / 4 Fl. Oz (½ Cup) Whipping Cream
• ​30ml / 1 Fl. Oz (2 Tbsp) Whisky of your choice

Video

What do I do?

1	Preheat your oven to 250°​F
2	Lay out two sheets of parchment paper on your baking tray. Also prepare a clean mixing bowl, and a ramekin dish.
3	Separated your eggs yolks from your eggs white. Mix your egg whites, cream of tartar, and salt for about 45 seconds.
4	Once mixed, add your sugar a little at a time.
5	Once your sugar is incorporated, turn your mixer up high until your meringue is shiny and glossy.
6	Add 2 tbsp of orange liqueur to your meringue (or whichever liquor you have chosen).
7	Set 2 tbsp of your chocolate chips to one side, then place your remaining chips into the bowl with your meringue, and mix thoroughly (be sure to scrape down the sides of the bowl).
8	Take a half teaspoon of your mix and place it on your parchment paper, once for each cookie. You should get about 30 cookies out of this mix.
9	Now take the remaining chocolate chips you set aside, and sprinkle a few on each cookie.
10	Bake them for 30 minutes, and then TURN OFF THE OVEN, and leave them in the oven for a  further 30 minutes. As the oven cools down, they will continue to bake, but without burning.
11	Remove from the oven and leave them to one side. Try not to sneak one.

Topping

1. Partially fill a medium size saucepan with water. Place a heatproof bowl atop the pan, ensuring the bottom of the bowl does not reach the water. Bring water to a gentle simmer.
   
   
2. Into the bowl place white chocolate chips (or dark if you prefer). add the cream, and stir until smooth.
   
   
3. Turn off heart and add your whisky, one tablespoon at a time. Note: It may curdle a little, but continue to stir.
   
   
4. Once smooth, carefully transfer into a jug, and drizzle over your Meringue Chocolate Chip Cookies.