by Cindy
When I was in grade school, I used to go over to Ellen Hamrick's house, and her mom made these cookies. I had never had anything like them, and I fell in love with them. I still love them today. These cookies are low in fat and if not gluten free they are almost gluten free. I used Emeril Lagasse's recipe but changed a few things. I used mini semisweet chocolate chips, regular granulated sugar, and pecans. If you don't have parchment paper, you could use wax paper. This keeps the bottom of the cookie from browning too much. This cookie is light and crisp with the little bits of chocolate and pecans, and they just kind of melt in your mouth.
Chocolate Chip Meringue Cookies
2 large egg whites, at room temperature
1/2 t cream of tartar
2/3 cup superfine granulated sugar
1 t vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
Preheat the 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 tight.
Gently fold in the chocolate chips and chopped nuts. Using a ziplock or a pastry bag, pipe the cookies onto the lined baking sheets, leaving 1-inch of space beween cookies.
Place baking sheet in the preheated oven and bake for 5 minutes. Turn the oven off and leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
recipe adapted from
Foodnetwork.com
Emeril Lagasse
Per Cookie: Calories: 44; Total Fat: 2.5 grams; Saturated Fat:0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 5 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams
No comments:
Post a Comment