Clouds of meringue are swirled with melted chocolate and caramel sauce make a decadent cookie treat that's perfect for any special occasion. Crunchy on the outside with a chewy marshmallow-like center.
Preheat oven to 250F and line a baking sheet with parchment paper.
In the bowl of stand mixer with the whisk attachment (or in a large bowl using a hand mixer), whip the egg whites on medium setting until frothy. Add the cream of tartar and beat on medium-high. With the mixer still running, slowly add the sugar (about a tablespoon at a time) and beat until stiff peaks form, about 5-8 minutes. Add the vanilla and beat to incorporate.
Spoon the mixture onto the prepared baking sheet, creating about 6 mounds. Do not flatten or shape.
Place chocolate chips in a microwave safe bowl and microwave until melted. Start by heating them for 30 seconds and then stir. If additional time is needed, microwave them again for 15 seconds and stir, repeating until they are melted.
Add a small dollop (about a teaspoon) of melted chocolate and caramel sauce onto each mound and use a toothpick to swirl them around.
Bake in the oven for 45-50 minutes or until the meringues are dry on the outside. Let the meringues completely cool on the baking sheet before peeling them off of the parchment paper.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.