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Old 10-18-2014, 03:00 PM
 
Location: too far from the sea
19,658 posts, read 18,723,211 times
Reputation: 33397

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I am submitting some recipes for a little cookbook that will be produced locally. One recipe that my mother left behind has me stumped though.

It's called Chocolate Chip Meringues and they are really yummy yet light and only made with the white of the egg. The problem is, I have her list of ingredients but I never wrote down the actual instructions and now it's been so long since I've made them that I can't remember how.

Here are the ingredients:

2 egg whites, 1 tsp. cream of tartar, 1/8 tsp. of salt, 3/4 cups sugar, 1 tsp. of vanilla, chocolate chips.

So I remember that you beat the egg whites until they stood up in peaks. BUT do you beat the egg whites by themselves or with the cream of tartar? or with everything? or some combination thereof?

(Since these are so delicious, here's the rest of the instructions--you drop them from a spoon onto brown paper on a cookie sheet and bake at 300 for 25 minutes. They come out hollow and light yet chewy.)

TIA
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Old 10-18-2014, 03:13 PM
 
Location: SoCal desert
8,093 posts, read 13,196,060 times
Reputation: 14870
Tartar added after.

If it's like my recipe (mine doesn't have salt) ...

Mine were called Forgotten Cookies, because you "forget" them in the oven, LOL
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Make sure egg whites are room temp.
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. When 1/2 of the sugar has been added, add the vanilla.
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 chips and nuts.
Plop a teaspoonful of meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Don't touch with your fingers.
Place baking sheets in the preheated oven and turn the oven off.
Leave the cookies in the oven for at least 2 hours (Do NOT open) and up to overnight, or until cookies are crisp and dry.
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Old 10-18-2014, 04:11 PM
 
Location: too far from the sea
19,658 posts, read 18,723,211 times
Reputation: 33397
Quote:
Originally Posted by Gandalara View Post
Tartar added after.

If it's like my recipe (mine doesn't have salt) ...

Mine were called Forgotten Cookies, because you "forget" them in the oven, LOL
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Make sure egg whites are room temp.
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. When 1/2 of the sugar has been added, add the vanilla.
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 chips and nuts.
Plop a teaspoonful of meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Don't touch with your fingers.
Place baking sheets in the preheated oven and turn the oven off.
Leave the cookies in the oven for at least 2 hours (Do NOT open) and up to overnight, or until cookies are crisp and dry.
Thank you! Your directions are so detailed that it makes me think I should experiment with the cookies before sending the recipe in. I thought you should beat the egg whites until they stood up in peaks but your recipe says "until foamy." At least I know when to add the cream of tartar. I never understand recipes that need cream of tartar anyway, lol.
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Old 10-18-2014, 05:16 PM
 
Location: SoCal desert
8,093 posts, read 13,196,060 times
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I used to make these for my exchange students.
For St Patrick's Day, I added green food coloring.

I was a weird Mom
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Old 10-18-2014, 07:54 PM
 
Location: too far from the sea
19,658 posts, read 18,723,211 times
Reputation: 33397
Quote:
Originally Posted by Gandalara View Post
I used to make these for my exchange students.
For St Patrick's Day, I added green food coloring.

I was a weird Mom
Green cookies? Actually, I'm just joking; that was a cute thing to do.

As I remember, the cookies were hollow. We kids used to shake them to get the chocolate chips to rattle around.
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Old 10-21-2014, 04:57 PM
 
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IF whipping egg whites...you add cream of tartar to the egg whites as you beat them.To they Hold peaks..this helps hold the egg whites as you fold in the other Ingredients To the egg whites. If you do it to just frothy you will end up with cookies that are flat. The way your mom did it, the cookies rise up plumply with an almost hollow center. Try that way. I am sorry if this reply arrived Late to you i was searching this site on my smart phone, where i saw your question.

How did your cookbook turn out? I collect cookbooks, where can i buy a copy?
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