Meringues, Chocolate Walnut
- Preparing Time: -
- Total Time: -
- Served Person: Yield: 45 cookies
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 cup semisweet chocolate chips
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- Carbohydrate 6 g(2%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 0 g(1%)
- Saturated Fat 1 g(3%)
- Sodium 3 mg(0%)
- Calories 33
PreparationDirections 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets. 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely. Reprinted with permission from A Baker's Field Guide to Christmas Cookies by Dede Wilson. © 2003 Harvard Common Press
PreparationDirections 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets. 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely. Reprinted with permission from A Baker's Field Guide to Christmas Cookies by Dede Wilson. © 2003 Harvard Common Press
