Meringue Teasers

Recipe View 5 mins Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 3 mins In a clean, dry glass or metal bowl, beat egg whites with an electric mixer until foamy. (3 minutes)

Recipe View 7 mins Gradually add the superfine sugar, a tablespoon at a time, while continuing to beat on medium-high speed until stiff, glossy peaks form. The meringue should hold its shape. (7 minutes)

Recipe View 1 mins Gently fold in the vanilla extract and salt. (1 minute)

Recipe View 2 mins Carefully fold in the chopped chocolate chips and toasted walnuts, ensuring they are evenly distributed throughout the meringue. (2 minutes)

Recipe View 5 mins Drop the meringue mixture by rounded teaspoonfuls onto the prepared baking sheets, leaving about 1 inch between each meringue. (5 minutes)

Recipe View 6 hrs Place the baking sheets in the preheated oven. Immediately turn the oven OFF. Do not open the oven door for at least 6 hours, or preferably overnight, to allow the meringues to dry and crisp completely. (6+ hours)

Recipe View 0 mins Once the meringues are completely cool, gently remove them from the baking sheets and store in an airtight container at room temperature.