Ingredients
3 egg whites(room temp)
Pinch fine salt
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tbs ground cardamom
1/3 cup semi sweet chocolate chips, roughly chopped
Preparation
Preheat your oven to 300 degrees F. Line a baking sheet with wax paper, and set aside. Prep by setting out all of your ingredients, and sifting together the powdered and granulated sugars.
In a stand mixer(or a stainless steel bowl with a balloon whisk, if you’re extra daring), whisk your egg whites and salt until frothy, for about a minute. With your mixer on medium-high, sprinkle in your sugar mixture, about a tablespoon at a time until fully incorporated. Mix in cardamom. Stop your mixer, scrape the sides, and give it a final whip on high for about 30 seconds, or until nice and glossy.
Gently fold in your chocolate using a spatula. Remove the bowl from the mixer and drop the meringue batter into dollops on your papered baking sheet. This can also be piped on using a pastry bag, but it’s really up to you.
Bake in your preheated oven for 1 hour. When finished, cut the heat and let the cookies cool completely for at least two hours in the oven, undisturbed.
The result will be a light, airy and delicious cookie that you can store for up to four days in an airtight plastic container. But trust me…they won’t last that long
