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Meringue Drops (P, TNT, KLP)
Source: Buezzi Korn, Aunt Margaret Rosenfeld's sister
Yield: 36

4 egg whites (1/2 cup)
3/4 cup + 1 tablespoon granulated sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
6 ounces chocolate chips (preferably mini-chips) (1 cup)
1 cup chopped nuts
1/2 cup chopped nuts and 1/4 cup raisins
2 tablespoons instant coffee granules may be added to any of the above or just by itself

Line cookie sheets with parchment paper and preheat oven to 300°F.

In a medium bowl with an electric mixer, beat egg whites until foamy. Add cream of tartar and vanilla extract and beat until smooth. If using instant coffee granules, add now. Continue beating, gradually adding sugar. When batter forms stiff peaks, carefully fold in chocolate chips or alternatives.

Drop by teaspoonfuls onto prepared cookie sheet. Bake for 20 minutes.

Turn oven off, and leave meringues in the oven for at least an hour. Carefully remove the cookies from the parchment; they crumble easily.

Poster's Notes:
Eggs separate best when cold. Eggs beat with more volume when at room temperature.

Posted by Barbara Wasser

Nutritional Info Per Serving: (excluding unknown items) 975 Calories; 80g Fat (71% calories from fat); 38g Protein; 35g Carbohydrate; 0mg Cholesterol; 236mg Sodium