Sunday, August 15, 2010

This May Be My New Diet Cookie....

Well, I have to admit, I'm not the biggest fan of meringues in the world. I've made some lemon meringues the past few Christmases, and maybe ate annoyed that it got stuck in my teeth, and then stopped eating them for another 12 months. So, my expertise in the meringue genre is limited and I actually didn't realize the possibilities that existed until I searched for recipes.

I chose for this week, Emeril Lagasse's Meringue Cookies ("Forgotten Kisses"). They are a vanilla meringue with chocolate chips. And, after kicking myself for putting nuts in the brownies last time, I omitted the walnuts in this recipe so I could partake in some taste testing this week.

The meringue batter tasted like marshmallow before baking, so that was a little surprising. However, I tasted one of the little cookies after 2 hours in the oven and it was like a diet little chocolate chip cookie.

Meringue Cookies ("Forgotten Kisses")

Recipe courtesy Emeril Lagasse, 2003

Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
2 hr 0 min
about 4 dozen cookies


  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup superfine granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
  • 1 cup finely chopped walnuts


Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Happy Baking!!



The way to a man’s heart is undoubtedly through his taste buds.

Oh - Big PS. DO NOT use egg whites in a carton. They will not fluff up the same way fresh egg whites will.


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