Faced with a quantity of egg whites in the fridge, I made these meringue based cookies. They are light, but addictive. I think it has to do with the way they melt in your mouth, with the added flavors of almonds and chocolate. Easy to make, and they are gluten and dairy free (depending on the chocolate chips used.)
Meringue Chocolate Almond Cookies
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chocolate chips or finely chopped chocolate (I used a combination of both)
1 cup sliced almonds, blanched or not
Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
In large mixing bowl, beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Begin adding the sugar, two tablespoons at a time, and beat until the mixture is stiff and glossy. Beat in the vanilla. Fold in the chocolate and almonds with a silicone or wooden spatula.
Drop teaspoonfuls of the mixture onto parchment lined baking sheets. Allow for some spreading. Bake 20 - 25 minutes. Let the cookies cool on the parchment, then carefully remove. Store in an airtight container for up to 5 days.
Linking to Tasty Tuesday, hosted by Penny at The Comforts of Home.
These are very similar to something my mother made when we were little but I don't remember there being almonds in them. We loved them and I've been trying to find the recipe lately. Thank you for sharing it. I'm going to copy it down and send it to my sister. We were talking about these last July when I was visiting her. :) Oh, do you use semi-sweet or milk chocolate chips? Thanks!!
ReplyDeleteYummmm!
ReplyDeleteThese cookies sound delicious and they are also good for a gluten free diet, which will be helpful to me as soem of my family must eat gluten free. Thanks, Lorrie!
ReplyDeleteLike the look of these yummy melt in the mouth meringue-type cookies Lorrie - I will add them to my recipe box and try them later when I can add sugar back to my diet! Nice they can be gluten-free which I'm trying to do.
ReplyDeleteHugs - Mary
Well I know these are yummy. I'll keep them in mind for next time I have egg whites around.
ReplyDelete