Prep 10 mins
Cook 0 mins
This is an adopted recipe which I have just made...September 2005. These are very easy to make but if you are thinking they will be like meringues like I did.....they are not. They come out like small flat cookies. Very sweet, so someone with a sweet tooth will more than likely love these. Please make sure that you do put them on baking paper lined trays to cook as they will stick to the tray if you don't. Ideal way to use up egg whites left over from recipes using only yolks. Please feel free to let me know of any changes you might think of. Thanks to the original poster for sharing this recipe :)
- Preheat oven to 325'F or 150'C.
- Beat egg whites with the salt until foamy.
- Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
- Stir in vanilla and fold in chocolate chips.
- Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
- After 2 minutes, turn off oven.
- Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.
LOL, my cookies were still not set the next morning too. I think my oven is too small, even though I made just half a batch for the same reason. Not panicking, I followed the suggestion of the PP and turned on the oven again, baked them for an additional 45 minutes at low heat and voila! Problem solved! Yum!!!
I made this exact recipe the other day, and everyone loved these little cookies. I spiced them up by using a white chocolate backing bar, and a small package of chopped walnuts. I think these would be divine with pecans, however. Make them small enough so they wont require any extra 'cooking', re-preheating the oven and leaving in the warm (turned off) oven for extra hour or two. They seem to dry out quickly if you don't store them right away, and keep them tightly covered. Very brittle the next morning so remove and store with care. I really enjoyed making this recipe! Thanks ;)
These were strange. Great taste, but too sticky!! I followed the recipe, maybe next time I'll add cream of tartar to the egg whites & see what that does.