Meringues, Chocolate Walnut
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
59
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Directions 1
2
Preheat oven to 275°F
3
Line 2 cookie sheets with parchment paper
4
In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy
5
Add cream of tartar and whip until soft peaks form
6
Add sugar gradually, whipping until stiff but not dry peaks form
7
Beat in vanilla
8
Fold in chocolate chips and walnuts
9
Drop by generously rounded teaspoon 2 inches apart on cookie sheets
10
Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan
11
Slide parchment onto racks to cool cookies completely
12
Preheat oven to 275°F
13
Line 2 cookie sheets with parchment paper
14
In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy
15
Add cream of tartar and whip until soft peaks form
16
Add sugar gradually, whipping until stiff but not dry peaks form
17
Beat in vanilla
18
Fold in chocolate chips and walnuts
19
Drop by generously rounded teaspoon 2 inches apart on cookie sheets
20
Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan
21
Slide parchment onto racks to cool cookies completely