S'mores-Inspired Meringue Cookies

There's no other cookie quite like meringue cookies - the airy, crunchy feeling is like no other. When making a tray of cookies for neighbors or friends, I always include meringues. These cookies are the perfect break in texture from the standard chewy, gooey, or cakey texture you get from most other cookies. Plus, these cookies are probably the fanciest cookies you can make with only a handful of ingredients.

I usually make plain vanilla meringue cookies, but these are even better. They taste almost like s'mores, but with a completely different texture. These were made using Wilton's Treatology Flavor Infusion Drops - specifically the cinnamon graham cracker flavor. This, combined with the vanilla and sugar - which reminds me of marshmallows - and chocolate chips - which speak for themselves - are the perfect familiar combination, as s'mores always are.

If you're missing cream of tarter (which I pretty much always am because I always forget that I don't have it until I'm in the middle of a recipe that requires it), you can also substitute for cream of tartar in this recipe by using a couple of drops of lemon (about 1/8 of a teaspoon).

Ingredients

• 2 egg whites (room temperature)
• 1 teaspoon vanilla extract
• 4 drops graham cracker flavor 
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar (or 1/2 teaspoon of lemon juice)
• 2/3 cup white granulated sugar
• 1/3 cup mini chocolate chip

Steps

1. Preheat oven to 250 degrees.
2. Beat egg whites using a stand mixer with a whisk attachment on a medium speed until frothy. Stop to add both the vanilla extract and graham cracker. Mix for a moment, then add the salt and cream of tartar (or lemon juice).
3. Increase speed to medium-high speed until soft peaks begin to form.
4. Continue to mix at the medium-high speed, while gradually adding sugar, 1 tablespoon at a time. Make sure to pause adding the sugar every 4 tablespoons to scrape the sides of your bowl. This ensures that the sugar is combined completely.
5. Once all the sugar is added, continue to mix until stiff peaks have formed.
6. Gently fold in chocolate chips using a rubber spatula, small amounts of chocolate chips at a time.
7. Drop heaping tablespoons onto a cookie sheet prepared with parchment paper (do not use oil or butter to grease the pan). Bake on the middle rack for 25 to 30 minutes, until firm to the touch. If you are using two cookie sheets, place both as much in the middle of your oven as possible and rotate about halfway through. (Do not allow them to cool too much as you do this. Work quickly.) Once completely cooked, turn of the oven and allow cookies to rest in a closed oven for 10 minutes.
8. Prop open the door to your oven to allow cookies to cool completely for about 2 hours. Then move to an airtight container and store either in the fridge (if your environment is warm and humid) or at room temperature (if the environment is cool and dry).