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lunes, 12 de diciembre de 2011



2 large egg whites at room temperature
1/2 tsp cream of tartar
2/3 c superfine granulated sugar
1 tsp vanilla extract
1 c semisweet cholcolate chips or finely chopped semisweet chocolate
1 c finely chopped walnuts

Preheat the oven to 350ºF, and line 2 baking sheets with parchment paper. Ser aside.
In the bowl of an electric mixer, beat egg whiter until foamy.  Add the cream of tartar and beat until fluffy, but not at all dry. (Be careful not to over beat).  Add the sugar gradually about 3 tablespoons at a time.  When half of the sugar has been added, add the vanilla extract.  Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and thight.  Gently fold in the chocolate chips and chopped nuts.  Working one teaspoon at a time, push a spoonful of meringue from the tip of q teaspoon with the back of anothr teaspoon onto the lined baking sheets, leaving 1 inch of space between coockies.  Place baking sheets in the preheated ovn and turn the oven off.  Leave the cookies in the oven for at least 2 hours and up to overnight, or until cookies are crispy and dry.

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