These are super easy, require few ingredients, and melt in your mouth!
Beat egg whites with cream of tartar and salt until foamy; add vanilla. Beat in sugar a little at a time until the meringue is glossy and holds a stiff peak (total beating time will be about 5 minutes). Fold in chocolate chips and nuts. Drop by teaspoon onto cookie sheet covered with parchment paper or greased wax paper. Bake at 300 degrees about 25 minutes or until light brown.
Notes: This works very well with mini chocolate chips. As with all meringues, the texture is dependent on humidity - store in an airtight container. Immediately after baking, these will be pretty crunchy; by day two they become chewy; much longer than that and they won't be good. These do not freeze. If you use gluten-free vanilla, or if you are not ultra-sensitive to the trace gluten in regular vanilla, these make a good gluten-free cookie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (228g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1010 | ||
Calories from Fat: 580 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.5g | 86 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.2mg | 2 % | |
Potassium 596.1mg | 16 % | |
Total Carbohydrate 115.1g | 34 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 104.9g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1010
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