MERINGUE DROPS (COOKIES WITH DARK CHOCOLATE AND WALNUTS)
These are a go-to recipe whenever we have extra egg whites. And when we need some crunch at dessert they make a nice addition. They are very easy to make and can be made with a variety of flavors, using a variety of nuts and chocolate pieces. Best to make close to service as they are vulnerable to humidity.
2 large egg whites, Room Temperature
- ½ teaspoon Cream tartar
- 2/3 cup superfine sugar
- 1 teaspoon vanilla extract
- 1 cup broken dark(70%) chocolate
Preheat oven 350ºF. Place egg in mixer bowl and beat until foamy. Add cream of tartar; beat until fluffy not dry. Add sugar 2-3 tablespoons at a time. Pause and add vanilla, and finish adding sugar. Meringue should be shiny and tight and hold a firm peak. Gently fold in chocolate. Place by teaspoonfuls onto parchment lined baking sheet about 1 inch apart. Place sheets into preheated oven. TURN OFF OVEN! Leave in for up to two hours or overnight, until kisses are crisp but have not turned brown.