2 large egg whites
2/3 cup sugar
One 6-oz. pkg. chocolate chips
1 cup finely chopped nuts
1 tsp. vanilla extract
A chocolate-y meringue cookie.
Yield: 3 dozen cookies (approx.)
Preheat oven to 350°F.
Beat egg whites with electric mixer on med/high speed, slowly adding sugar, until egg whites form stiff peaks. When you turn the mixer off and pull up, it will leave a little mountain-y shape. If it flops over like a Dairy Queen ice cream cone, you have soft peaks. If it stays straight up at attention, you've got stiff peaks.
Gently fold in chocolate chips, nuts and vanilla. (You don't want to pop all those bubbles you just put in making those stiff peaks.) Drop by teaspoonfuls onto a foil-lined cookie sheet.
Put cookie sheet into preheated 350°F, close door, then turn the oven off.
Leave in the oven for one hour. When they're done, the edges will turn a little golden brown. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Sunday May 16th, 2010