Prep 15 mins
Cook 25 mins
In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!
- Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
- Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
- Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
- Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
If I could give 10 stars I would - I LOVE this recipe! Delicious :) Made them for friends and they loved them too! I increase cream of tartar to 1/4 tsp (stiffer peaks) and frequently skip the vanilla. I also have to have my oven more like 225 degrees, or to have them more solid (vs crisp outside and slightly soft inside), preheat your oven to 300 or so and then put them in and turn the oven off and leave them in overnight to cook on retained heat (that's how DH likes them). The pics I posted are the normal way though :) If you do the overnight - they are paler on the outside which would work well if you wanted to create a meringue "bowl" to put a small scoop of chocolate ice cream in - which is a fun dessert with company :)
I made this recipe for a friend who has celiac disease. He LOVED them! My family loved them, too. They ARE addictive. I used 1 cup mini chocolate chips & 1 cup chopped pecans. Thanks for posting!
This is a wonderful recipe and I love how light the cookies are. I added the coco and walnuts instead of chocolate chips and it worked great! I also added Splenda instead of sugar to cut calories which worked as well. Thanks so much for the recipe