This blog is a little late, as I made these wonderful little sugar bombs the day after Christmas. I had egg whites left over from making Cinnamon Rolls and didn’t want to just throw them out.Meringue is a is a concoction that’s largely made of egg whites and sugar. In this case they’re cooked slowly to dry them out to make happy crunchy little melt-on-your-tongue cookies.
I started with Emeril Legasse’s “Forgotten Kisses” recipe from the Food Network. I used regular granulated sugar and skipped the nuts.
2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Yield: about 4 dozen cookies.
I remember making these with a hand mixer and baking them on bare cookie sheets. While the hand mixer worked great (it just takes longer), you really want to line your baking sheets. They stick! I used mini chocolate chips and I think they distributed better through the cookies than regular ones might. I want to try them with shaved dark chocolate!