These meringues are crispy on the outside and marshmallow-y on the inside, with bits of chocolate throughout. The best part of this recipe is that you turn off the heat once the cookies go in the oven, so you can truly forget about them until the morning. A spring-loaded ice cream scoop makes fast work of forming the meringues and you can use any size you like. By Arlyn Osborne for Food Network Kitchen
Yield:20 to 40 cookies, depending on size of scoop
3 large egg whites, at room temperature
Pinch of fine salt
3/4 teaspoon cream of tartar
1 cup superfine sugar
1 teaspoon pure vanilla extract
1 1/4 cups mini semisweet chocolate chips, plus more for garnish
a spring-loaded ice-cream scoop, optional
Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
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