When the holidays arrive, cooking and baking are a priority for my spare time in my house! Somehow I always seem to end up with extra egg whites from a recipe here or there. What to do with them? I make a batch of these easy cookies. The recipe calls for chocolate chips, but anything you like can be used instead. This photo shows the holiday version I made with crushed candy canes. Yum!!
2 egg whites
Pinch salt
1 t. vanilla (clear, if available)
¾ c. sugar
½ t. cream of tartar
1 c. chocolate chips
In the bowl of a stand mixer fitted with the whisk attachment, beat the whites until foamy.
Add the cream of tartar and beat until soft peaks form. Add the salt, vanilla, and then the sugar one tablespoon at a time until gone. Beat until stiff. Fold in chocolate chips by hand.
Using a spoon, parchment bag fitted with large round tip, or #50 scoop (my choice) drop onto a parchment lined baking sheet. The cookies can be placed about an inch apart, as they do not spread. Bake at 325 degrees for 25 minutes. Makes approximately 40.
