Connie's Chocolate Chip Meringues

by Sue Zelickson, Tastemaker in Residence

From Gramma Zelickson’s Kitchen - My sister Connie started baking these cookies when she was just a girl and has been making them ever since. Using chocolate mini morsels instead of chocolate chips makes more delicate cookies.

We think the perfect time to try them is during October for Cookie Month!

Ingredients

4 egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1 1/2 cups sugar

1 tsp vanilla

1 1/3 cups chopped walnuts or pecans

1 (6-ounce) package semi-sweet chocolate chips

Instructions

Heat oven to 300°. Beat egg whites and cream of tartar until foamy. Gradually add salt and sugar, beating until stiff peaks form. Fold in vanilla, nuts, and chocolate chips. Drop by teaspoonfuls onto parchment or waxed paper-lined cookie sheets. Bake about 25 minutes or until set and alight brown. Makes 50 tiny cookies.