These little meringue cookies are easy to make. The have a lightly crispy exterior, with a chewy, chocolatey interior. We love them at our house, but, let me warn you, a sweet tooth is required to enjoy these.
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
3/4 C. sugar
1 tsp. vanilla
1 6 oz. pkg. chocolate chips
1/4 cup finely chopped nuts (optional)
Beat egg whites with salt and cream of tartar until soft peaks form. With mixer still running slowly add the sugar and beat until stiff. Fold in vanilla, chocolate chips, and nuts. Drop by rounded teaspoon (I use my cookie scoop) on wax paper covered cookie sheet. Bake for 25 minutes at 300 degrees. Makes 2 dozen cookies.
*Unfortunately, this recipe does not work out well if doubled.