Thursday, December 18, 2008

Surprise Kisses

These have been a Christmas tradition in my family since I was a child. My mother put a half candied cherry on top, but I skip that.

Beat 4 egg whites until foamy: add 1/4 t cream of tartar and 1/4 t salt. Continue beating until stiff; then beat in 1 1/2 c sugar a little at a time.

Fold in 1 8 oz package of semisweet chocolate chips and 1 cup chopped walnuts.

Drop spoonfuls onto parchment paper or brown kraft paper (grocery bags) on cookie sheets.

Bake at 350° F 25 minutes. (Meringues should still be white in color.)

Remove immediately from the paper using a spatula. Makes about 6 dozen.

2 comments:

Buttercup said...

I don't make nutritional recommendations, but these should be gluten-free as long as the chocolate chips are tolerated.

Kim said...

I haven't made any meringue type cookies before, but these sound delicious and versatile. :)

K