Annie Fischel’s Meringues

When I met Linette Liebling we discovered that we had three good friends in common. The more we got to know each other, it seemed there was barely a soul I knew who Linette didn’t also know, no matter how remote. When Linette sent me this recipe, I asked her who Annie was. When she told me, I realized I had gone to high school in New York with her. Of course.

Annie Fischel's Meringues
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Cook time: 
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Serves: 3 dozen
  • 2 egg whites, at room temperature
  • ¾ cup sugar
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • ¼ cup lightly toasted and cooled, chopped walnuts
  1. Preheat the oven to 300 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the eggs in a large mixing bowl and beat until soft peaks form.
  4. Gradually add the sugar, salt and cream of tartar.
  5. Using a wooden spoon, gently mix in the chocolate chips and walnuts.
  6. Drop by rounded spoonfuls onto the prepared sheet and transfer the cookie sheet to the oven.
  7. Bake until firm and dry, about 25 minutes.
  8. Transfer to a wire cooling rack