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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Meringue Cookies Recipe

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This recipe for Chocolate Chip Meringue Cookies is from The Arnold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Egg Whites (room Temperature)
1/4 tsp Salt
1/4 tsp cream of tartar
1 Tbsp Vanilla
1 1/4 Cup Sugar
1 Cup chocolate chips (mini works best)
Directions:
Directions:
Preheat oven to 300 degrees F. Line a baking sheet (or two) with parchment paper.

Using a stand mixer, beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form. Slowly add sugar and beat until stiff peaks form, about 5 minutes. Gently fold in chocolate chips by hand until combined.

Drop batter by heaping tablespoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool. Remove and serve immediately, or store in an airtight container.
Personal Notes:
Personal Notes:
This isn't the exact recipe from Grandma Samson but its pretty close. I used to call these "Grandma's Egg White Cookies", apparently the correct name is Meringue cookies. But I always remember her making them.

I make them now and add food coloring too for different colors.

 

 

 

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