Recipe by Dancer^
These are little mouthfuls of joy. Kids love them but they also get raves from the adults.
Top Review by Amiable
Yummmm...Thanks so much, I had a recipe for these when I was a kid, but lost it somewhere after I got married. I was glad to find a recipe for these here. They are being gobbled up very quickly! Love the melt-in-your-mouth texture! I did leave them in the turned-off oven after they were done cooking to dry them out more, as they were moist inside still otherwise. My recipe make 60 - that's 10 bonus cookies :)
Directions See How It's Made
- Heat oven to 250 degrees.
- Line cookie sheets with parchment paper.
- Set aside.
- Bring egg whites to room temperature before making cookies in order to produce the greatest volume when beating.
- In a medium mixing bowl, combine egg whites and cream of tartar.
- Beat at high speed with electric mixer until soft peaks begin to form.
- Add sugar gradually (about 1 tablespoon at a time), while beating at the highest speed of the electric mixer.
- Beat until stiff peaks form.
- Fold in chocolate chips.
- Drop meringue mixture by rounded teaspoons onto the cookie sheets with parchment paper.
- Bake for 25-30 minutes, or until dry.
- Cookies should remain white.
- If they start to toast, turn down the heat and bake until dry.
- I prefer to turn off the oven when complete and let the cookies completely dry out in the residual heat of the oven overnight (I generally bake these cookies at night).