Meringue Cookies

by Barbara Lull

Servings:

INGREDIENTS

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
3/4 cup sugar
6 oz. semisweet chocolate chips

INSTRUCTIONS

Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold in chocolate chips. To prevent burning you can bake on an air-space cookie sheet or put brown grocery bag on regular cookie sheet. Drop by teaspoon fulls on pan. Bake 300°F for 25 minutes. They should only be lightly browned.

CHEF COMMENTS

This recipe can be doubled, but if you do that don't double the chocolate chips. Best if used in a few days.

Tagged: cookies, desserts, meringuecookie add tags

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