CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
1 |
Servings |
INGREDIENTS
2 |
lg |
Egg whites |
1/2 |
c |
Sugar |
1 |
ts |
Vanilla |
3 |
tb |
Cocoa |
1/2 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 250 degrees. Line 2 baking sheets with aluminum foil. In a
large bowl, beat the egg whites at a moderately high speed until they form
stiff peaks. Beat in the sugar, 1 tablespoon at a time, then beat in
vanilla. Reduce the speed to low and beat in the cocoa. Fold in the
chocolate chips with a rubber spatula. Drop the mixture by rounded
teaspoons onto the baking sheets, leaving 1 inch between cookies. Bake for
1 hour. Turn off the oven and dry the cookies in the oven 2 hours longer.
Remove them and store in an airtight container. Makes 3 dozen cookies.
Variations: 1. Omit the cocoa and make cookie as directed. 2. Substitute
1/2 chopped pecans for the chocolate chips. 3. Substitute 1/2 cup chopped
pecans for chips and add pinch cinnamon.
Posted to EAT-L Digest 22 November 96
Date: Sat, 23 Nov 1996 22:09:36 EST
From: Marietta J Slater <marietta2@JUNO.COM>
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”