Ingredients
3 egg whites
1 teaspoon white vinegar
1 teaspoon salt
34 cup sugar
1 cup chocolate chips
Method
Sources
📖
Recipe1M+
dataset
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
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carefully seperate egg whites from yolks - any yolk left in the egg whites and you will not be able to make the meringue! in a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry! ). add in sugar and jello powder (traditionally we use red jello - such as raspberry or cherry -- ). fold in chocolate chips on buttered cookie sheet, drop spoonfuls of meringue - i do smaller, bite sized cookies. bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night. do not peek or open the oven! they will turn out soft and chewy! preparation time is to make the meringue - cooking time is total time to make!