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Meringue Chip Cookies




Source of Recipe


Internet


List of Ingredients




Makes 3 dozen cookies

Make-Ahead: The cookies can be made up to 3 days ahead, stored in an airtight container at room temperature.

2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract



Recipe



Position a rack in the center of the oven and preheat to 250°F. Line a baking sheet with parchment paper.

Whip the egg whites and cream of tartar in a grease-free medium bowl with an electric mixer at high speed until the whites form soft peaks. One tablespoon at a time, beat in the sugar until the whites are stiff and shiny, then quickly beat in the salt. Fold in the chocolate chips, walnuts, and vanilla. Using a heaping teaspoon for each cookie, drop the meringue into mounds about 1 inch apart on the lined baking sheet.

Bake until the meringues are light gold and crisp, about 30 minutes. Cool completely on the baking sheet. If you have the time, let the meringues cool on the baking sheet in the turned off oven with the oven door ajar. (The meringues can be made up to 2 days ahead, stored in an airtight container at room temperature.)