Ingredients
- 2 large egg-whites, at 70 degrees
- 1/2 teaspoon cream of tartar
- 2/3 cup superfine granulated sugar
- 1 teaspoon vanilla flavoring
- 1 cup semisweet choc chips or finely chopped semisweet chocolate
- 1 cup finely chopped walnuts
Directions
Preheat the oven to 350 levels F and line 2 baking sheets with parchment paper. Put aside.
Within the bowl of the electric mixer, beat egg-whites until foamy. Add some cream of tartar and beat until fluffy but by no means dry. (Take care not to over beat.) Add some sugar progressively, about 3 tablespoons at any given time. When 1/2 from the sugar continues to be added, add some vanilla flavoring. Continue beating and adding remaining sugar in batches, until all the sugar is dissolved and also the meringue is extremely shiny and tight. Lightly fold within the choc chips and chopped nuts. Working one teaspoon at any given time, push a teaspoonful of meringue in the tip of just one teaspoon with the rear of another teaspoon to the lined baking sheets, departing 1-inch of space between cookies. Place baking sheets within the preheated oven and switch the oven off. Leave the cookies (undisturbed) within the oven not less than 2 hrs and as much as overnight, or until cookies are crisp and dry.
Recipe thanks to Emeril Lagasse, 2003