Meringue Cookies ("Forgotten Kisses")

 

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 20 min    Cook Time: 2 hours

I love this recipe, the cookies are so light. I used to make them after I would make the Brazilian Cheese Drops since that recipe only uses the yolks.

Ingredients

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar (you can food process regular sugar)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped walnuts

Directions

Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract.

Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and light. Gently fold in the chocolate chips and chopped nuts.

Working one teaspoon at a time, push a spoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between each cookie.

Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.



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