Are you ready for the easiest cookie recipe ever? This is it. I feel silly looking back at all the times I've thrown away egg whites when the recipe calls for just yolks. Knowing how easy it is to make meringues pretty much guarantees that no egg white will go unused again!
I'm not gonna go so far as to call this a healthy cookie because there a decent amount of sugar in these, but as far as cookies go these are definitely on the healthy end of the spectrum. They are essentially fat free. No butter, no oil, no egg yolks. Just egg whites and sugar.
If you've never had a meringue before they are hard to explain. The exterior is crackly and crispy but the inside is so light and airy. I love the way it practically dissolves in your mouth when you take a bite.
A few notes about the recipe:
- Make sure your egg white are at room temperature. Separate them when they are cold, then let the egg whites sit for about 30 minutes at room temperature.
- Temperature. I saw some recipes that said to cook at 200 degrees for a long period of time (1.5 - 2 hours) and some recipes that said to cook at 300 degrees for a shorter period of time. I went right in the middle. I cooked them at 250 for about an hour. Then I turned off the oven and let them sit in the oven for about another hour.
- Working with egg whites. Make sure your bowl is very clean and dry, otherwise you will never get your whites to stiffen.
- Sugar. The recipe calls for extra fine sugar. I used regular sugar and pulsed it in the food processor for about 30 seconds. Don't overdo it though, you don't want powder.
- Chocolate. I used mini chocolate chips and I took a knife to about 1/3 of them and chopped them really really finely. This gave the cookies more a of a speckled look which I liked.
Recipe: Inspired from SmittenKitchen
- 3 egg whites room temperature
- Pinch of salt
- 1/8 teaspoon of cream of tartar
- 1 teaspoon vanilla
- 3/4 cups of superfine sugar
- 6 oz mini chocolate chips
Preheat oven to 200°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks.
Add the sugar, gradually, beating the batter until it is stiff.
Fold in the chocolate chips. Spoon batter onto parchment paper-lined baking sheets (or pipe the batter if you want). Bake for 1 hour, rotating the pans half way through cooking. After 1 hour, turn off the oven. Let the meringues sit in the oven for 1 - 2 hours.