BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MERINGUE DROPS (COOKIES WITH DARK CHOCOLATE AND WALNUTS)

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These are a go-to recipe whenever we have extra egg whites. And when we need some crunch at dessert they make a nice addition. They are very easy to make and can be made with a variety of flavors, using a variety of nuts and chocolate pieces. Best to make close to service as they are vulnerable to humidity.

 

Ingredients:

  • 2 large egg whites, Room Temperature

  • ½ teaspoon Cream tartar
  • 2/3 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1 cup broken dark(70%) chocolate

Method:

Preheat oven 350ºF.  Place egg in mixer bowl and beat until foamy. Add cream of tartar; beat until fluffy not dry. Add sugar 2-3 tablespoons at a time. Pause and add vanilla, and finish adding sugar. Meringue should be shiny and tight and hold a firm peak. Gently fold in chocolate. Place by teaspoonfuls onto parchment lined baking sheet about 1 inch apart. Place sheets into preheated oven. TURN OFF OVEN! Leave in for up to two hours or overnight, until  kisses are crisp but have not turned brown.