Thursday, August 5, 2010

Chocolate Chip Kisses

These cookies don't look particularly appealing, but they're light, airy, and quite delicious. Similar to meringues with chocolate chips embedded in them. They're quick and easy to make, and keep well.

Chocolate Chip Kisses
Servings: 40
Yield: 1 batch

Notes: Egg whites replace the use of flour in this recipe. This cookie not only freezes well but is low in cholesterol. Watch out for these while they're in the oven, don't cook them til they're golden, because then they'll be burned. Paleness is a good sign! My first batch all had a burnt aftertaste.

2 each egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
2/3 cup mini-chocolate chips, semisweet
1/2 cup chopped walnuts, finely chopped

1. Preheat oven to 300 degrees F.

2. Beat the egg whites until foamy; add the salt and cream of tartar, and continue beating until stiff.

3. Add the sugar, 2 tbs at a time, beating thoroughly after each addition. Drop by teaspoonfuls onto an ungreased cookie sheet, and bake 22 minutes.

1 comment:

  1. ok, they look like those smooth flat rocks you find at the beach. Luckily they don't taste like it.