Meringue cookies are my favorite “holiday potluck” dessert. There is a tidal wave of chocolate and nuts in every bite, and they turn out light and delicate. There is a reason the nickname of these cookies is “Forgotten Kisses” – probably because when you make them – you don’t want to share them so they become forgotten. “Oh the potluck was today? oh darn, and I made meringue cookies” LOL!
The best part of these is they come together VERY fast – and are absolutely delicious whether you dip them in chocolate or not. I add raspberry extract to mine just for that extra bit of layered flavors. They always turn out perfectly – and you can’t really beat these for simplicity.
- 2 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2/3 cup superfine granulated sugar
- 1 teaspoon raspberry extract
- 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
- 1 cup finely chopped walnuts
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites 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 1/2 of the sugar has been added, add the raspberry extract.
- Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
- Gently fold in the half of the chocolate chips and half the chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.
- Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
- Using a double boiler – or metal bowl over a softly boiling pot of water, melt the rest of the chocolate.
- Dip dried meringues in the chocolate then roll them in the leftover walnuts and put on parchment to set.
Yield: about 4 dozen carefully measured cookies. I like mine a bit bigger – so the recipe nets two dozen.