Faced with a quantity of egg whites in the fridge, I made these meringue based cookies. They are light, but addictive. I think it has to do with the way they melt in your mouth, with the added flavors of almonds and chocolate. Easy to make, and they are gluten and dairy free (depending on the chocolate chips used.)
Meringue Chocolate Almond Cookies
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chocolate chips or finely chopped chocolate (I used a combination of both)
1 cup sliced almonds, blanched or not
Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
In large mixing bowl, beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Begin adding the sugar, two tablespoons at a time, and beat until the mixture is stiff and glossy. Beat in the vanilla. Fold in the chocolate and almonds with a silicone or wooden spatula.
Drop teaspoonfuls of the mixture onto parchment lined baking sheets. Allow for some spreading. Bake 20 - 25 minutes. Let the cookies cool on the parchment, then carefully remove. Store in an airtight container for up to 5 days.
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