Ingredients
Directions
- 1
Wipe all utensils down with vinegar and paper towel before proceeding as excess oils can prevent whipping.
- 2
Combine egg whites, cream of tartar, and salt to a bowl.
- 3
Place bowl over double boiler (bain marie) and bring water to a boil.
- 4
Stir frequently. Heat until a thermometer reads between 160-175F (the higher the temperature, the more stable the meringue).
- 5
Remove from heat and whip with a whisk or hand mixer.
- 6
Start on low soles and gradually increase.
- 7
When soft peaks have been achieved, add vanilla if desired.
- 8
When you have stiff peaks, add chocolate chips and fold in.
- 9
Transfer to a heat safe container and torch the top with a butane burner.
- 10
Serve with pretzels, vanilla wafers, and graham crackers.
- 11
I like adding some torn mint leaves on top!
