Don’t forget Meringue Cookies, #26

December 26:

This recipe is for my friend Stacey whose chickens sometimes lay eggs faster than she can use them. I find meringue cookies to be totally addicting. They’re so light and they just disappear in my mouth. They’re also fat free (so what’s not to like?) These cookies do contain sugar so they’re not really diet food, but they are a healthier choice than cookies made with lots of butter!

Meringue Cookies

  • 4 egg whites
  • 1 1/2 c. sugar
  • 1/4 t. salt
  • 1/4 t. cream tartar
  • 6 ounces mini chocolate chips

Separate 4 eggs and discard the yolks or set them aside to use in another recipe. Beat the egg whites in a mixer on high until soft peaks form. Add cream tartar and salt. Gradually add sugar. Beat until stiff peaks form. Fold in chocolate chips. Drop by tablespoonful onto a parchment-covered cookie sheet. Bake for 25 minutes at 300°. Let cool completely before serving.

If the egg whites aren’t stiff enough, the cookies will be a little gummy inside.