Just in time for Passover: Meringue Cookies

6 Apr

Cookies for Passover!

Good Friday and Passover fall on the same day this year, so I am making sure to post recipes for both. On Wednesday I posted my family’s Easter Sweet Bread recipe and today I am posting a recipe passed along to me by my friend Pam. I tried these out with my “focus group,” aka my three kids, and they all immediately gave them two thumbs up. They were quick and easy. I worked that day and got home about a half hour before the kids did, and the timing was perfect; the cookies were just coming out of the oven.

As I was making them, I questioned whether or not they were in fact a healthy treat since they did not contain egg yolks or flour. However, I figured out as I went along that the chocolate chips and sugar kind of cancelled out any healthiness they might have had.

The kids loved these cookies and are already asking me to make them again. They’re certainly easy enough that I could make them any time.

A few notes:

*The recipe below calls for mini chocolate chips but I only “do” regular chocolate chips, so that’s what I used. It also said that you could use any variety of chocolate chips, but I only had the chocolate variety at the time.

*Pam noted that you could use food coloring to make the cookies fit any desired theme.

*It says to use Parchment Paper on the tray, which I missed and a few of my cookies stuck to the tray, I’m assuming because of it. Next time I’d be sure to use the Parchment Paper.

Enjoy!

Beat the egg whites until stiff peaks form.

Chocolate chip meringue cookies

makes 2 /12- 3 dozen cookies
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tarter
1 tsp. vanilla
¾ C sugar
6 oz. mini choc, chips, or any flavor you like or feel free to mix and match
·       in large dry mixing bowl beat egg whites till foamy
·       gradually salt, cream of tarter and vanilla
·       slowly pour in sugar, ¼ C at a time
·       beat until peaks form and will be white and shiny
·       fold in chips
·       drop tsp. worth of batter onto parchment covered cookie sheet
·       bake 300 degrees for 20minutes
·       cool before removing
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