We had eggwhites left over in the refrigerator and I was trying to find something that wasn’t a simple meringue shell or angel food cake that the children would devour. Boy or boy did I find the perfect thing. Adapted from Emily Luchetti’s recipe, found in the New York Times food section.
- 6 Large Egg Whites
- 1 Cup Sugar
- 1 Cup Chocolate Chips
- 2 TBSP Dutch Processed Cocoa Powder
- 1 tsp Vanilla Extract
- Preheat oven to 275 degrees F. Line 2 baking sheets with parchment or use silicone mats.
- A Stand Mixer is key here. Use the whip attachment and beat egg whites on medium speed until they are airy, white and peaks start to form. Slowly add sugar, 1 TBSP at a time. Turn speed to high and beat until stiff and shiny. Original recipe said 5 minutes. Mine were ready in no more than 2 minutes. When the whisk is collecting and pulling the whites into the beater, it’s a good sign you’re about there. Shiny with really stiff peaks is what you’re looking for. Stop and start a couple times if need be.
- Remove bowl from mixer, and by hand with rubber spatula, fold in the chocolate chips, cocoa powder and vanilla. Fold from the outside in through the center. Mix until just combined. Over mixing will cause the whites to fall.
- I made 30 cookies, 2 pans of 15, which equated to about 3 TBSP of meringue per cookie. These can be as large or small as you like.
- Bake for 40-45 minutes until the outsides are dry and you can lift the cookies from the parchment. The longer they cool the easier the removal will be. They will dry out much more as they cool as well. 30-35 minutes is adequate for smaller cookie size.