Makes about 40
4 egg whites, at room temperature
¼ tsp salt
¼ tsp cream of tartar
1 tbsp vanilla extract
180g mini chocolate chips
- Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line two baking trays with parchment paper.
- Using a stand mixer or electric beater on medium-high speed, beat the egg whites, salt, cream of tartar and vanilla together until soft peaks form. Slowly add the sugar and beat for another five minutes or so until stiff peaks form. Gently fold in the chocolate chips by hand until just barely combined, being careful not to over-mix.
- Drop heaped tablespoons of the batter onto the prepared baking trays.
- Bake for 20 minutes until the cookies are cooked and slightly golden, then turn the oven off and let the cookies cool in the oven for an additional 30 minutes. Serve immediately or store in an airtight container.
Per serving: 57kcals, 1.5g fat (1.1g saturated), 10.3g carbs, 9.9g sugars, 0.8g protein, 0g fibre, 0.023g sodium