Spring on the farm usually means eggs – lots of eggs.
But my chickens have reached the age of retirement (either that or they are still on strike for better working conditions!) and slowed down their egg production drastically. I’m thankful that our friend Martha has kept us well supplied.
It just wouldn’t be spring without homemade angel food cake, lots of puddings and custards, and of course – meringues!
While I absolutely love my go-to chocolate meringue recipe – I found a new one that sounded promising.
I made one recipe and divided it in half so I could try two variations. The first with chocolate chips and nuts, the second with a hidden chocolate kiss.
Oh my! Both were wonderful!
3 egg whites
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semi-sweet chocolate chips
1/4 cup chopped walnuts or pecans
Place egg whites in a large bowl and let stand for 30 minutes. Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form. Gradually add sugar, 1 tablespoon at at time until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
Fold in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 inches apart on a parchment lined baking sheets. Bake at 250 degrees for 40 – 45 minutes or until firm to the touch. Turn oven off; leave meringues in the oven for 1 – 1/2 hours. Remove to wire racks. Store in an airtight container.
Variation : Meringue Kisses – Omit the chocolate chips and walnuts. Drop the meringues by tablespoonful on parchment lined baking sheets. Press a chocolate kiss into the center of each one and cover with meringue. Bake at 375degress for 30-35 minutes or until firm to the touch. Remove immediately to a wire rack.
The original recipe said they would make 4 dozen cookies – but I just made mine bigger and got 2 dozen.
They were still only 57 calories a cookie! 🙂
Now that’s a guilt free cookie!