herbalwriter
11-10-2008, 08:22 PM
Ds and I made these the other day - the idea is to make them in the evening and let them sit overnight, but we did them in the morning and enjoyed them after dinner. :) They are crisp and sweet and highly addictive.
4 egg whites
scant 2/3 c. evaporated cane juice
scant 1 cup mini chocolate chips
2 tsp. vanilla extract
generous pinch of salt
Preheat oven to 350. Beat egg whites until foamy; add salt and beat until stiff. Gradually add sugar and beat until very thick. Beat in vanilla; stir in chips. Drop by teaspoonfuls onto parchment paper covered cookie trays. Put cookies in oven; turn off the oven and leave overnight, or a minimum of 5 hours.
Be warned: this makes a *lot* of cookies, so you'll need two big trays or several smaller ones. You can put the cookies close together; they hold their shape and don't spread out.
You can make these without the chips - that's how we ate them when I was growing up.
4 egg whites
scant 2/3 c. evaporated cane juice
scant 1 cup mini chocolate chips
2 tsp. vanilla extract
generous pinch of salt
Preheat oven to 350. Beat egg whites until foamy; add salt and beat until stiff. Gradually add sugar and beat until very thick. Beat in vanilla; stir in chips. Drop by teaspoonfuls onto parchment paper covered cookie trays. Put cookies in oven; turn off the oven and leave overnight, or a minimum of 5 hours.
Be warned: this makes a *lot* of cookies, so you'll need two big trays or several smaller ones. You can put the cookies close together; they hold their shape and don't spread out.
You can make these without the chips - that's how we ate them when I was growing up.