Cookie #7: Meringues

Ian's mom used to make these cookies when they lived in Saudi Arabia.  I imagine it was alot easier to make a meringue in the desert than in the moist coastal area I live in.  Nevertheless, since Ian loves these cookies, I decided to give it a try.  The recipe really couldn't be any simpler, but you do need an appliance that is capable of forming egg whites into stiff peaks, otherwise, these don't turn out right, believe me.  The original recipe for these meringues calls for a cup of white sugar.  Ian was a little put off when he realized my version was brown instead of white.  I had to explain to him that coconut palm sugar is brown, so therefore the cookies were not burnt, but coconut palm sugar colored.  He is also really happy that I now have a bunch of egg yolks in the fridge, he wants me to make pudding pops.  We'll see about that.

(Print Recipe)
Yield: 26 cookies
3 Egg whites
1/2 cup Coconut palm sugar
1/2 tsp Vinegar, I used apple cider
1 tsp Vanilla
1/8 tsp Salt
1/3 cup Enjoy Life chocolate chips
1/3 cup Nut of choice, chopped, I used walnuts

Preheat oven to 250 degrees.
Add egg whites to the bowl of a stand mixer with whisk attachment, turn on high and beat until stiff peaks form. (peaks stand straight up when beaters are removed from bowl).  Add salt, vinegar, vanilla, and sugar, mix only until incorporated.  Fold in chocolate chips and nuts by hand.  Drop cookies onto parchment lined baking sheet using cookie scoop or tablespoon.  Bake at 250 for 55 minutes.  Remove from oven and let cool completely before serving.  Enjoy!


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