Working on the assumption that almost everything tastes better with chocolate, I decided to add chocolate chips to my Meringue Cookies this year.Â I like to make Meringues, because they are so simple and involve so few ingredients, and they melt in your mouth when you eat them.Â They are also about as low calorie as you can get for Christmas cookies.Â The only drawback is my recipe calls for cream of tartar, which I only use a few times a year.Â So I usually have to ransack the pantry to find it, because it has invariably ended up all the way in the back underneath something.
I liked the addition of the chocolate chips, and I also added green food coloring to half the cookies for a little variety.Â Next time I think I will add diced almonds too, and have Mounds Bar Meringues.
- 4 egg whites
- ¼ t. cream of tartar
- ⅛ t. salt
- ¾ c. sugar
- ⅓ c. unsweetened flaked coconut
- ⅓ c. mini chocolate chips
- Preheat oven to 250. Beat eggs, cream of tartar and salt at high speed in mixer until foamy.
- Gradually add the sugar and beat until stiff peaks form.
- food coloring if desired
- Drop spoonfulls of batter on 2 cookie sheets lined with parchment paper.Â Bake for 45 minutes, then rotate the position of the cookie sheets in the oven and bake for 30 more minutes until cookies are very dry.Â Turn of oven off and let the cookies cool inside the oven.