Swiss Chocolate Chip Meringue Kisses

Meringue Preparation

1. Preheat your oven to 100°C (210°F). Line two baking sheets with parchment paper.
2. Create a double boiler: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
3. Add egg whites, granulated sugar, and a pinch of salt to the heatproof bowl. Whisk constantly over the simmering water until the sugar has dissolved and the mixture reaches 60°C (140°F) on an instant-read thermometer. It should be warm to the touch and no longer grainy when rubbed between your fingers.
4. Remove the bowl from heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is completely cool, about 8-10 minutes.
5. Gently fold in the vanilla extract, then carefully fold in the mini chocolate chips.

Baking

1. Spoon the meringue into a piping bag fitted with a star tip (or a round tip for simple kisses). Pipe small kisses onto the prepared baking sheets, leaving a little space between each.
2. Bake for 60-75 minutes, or until the meringues are dry to the touch and can be easily lifted from the parchment paper. The baking time can vary depending on your oven and the size of the meringues.
3. Turn off the oven and leave the meringues inside with the oven door slightly ajar for at least 30 minutes, or until completely cool. This helps prevent cracking.
4. Once completely cooled, store the meringue kisses in an airtight container at room temperature for up to two weeks.