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Add a photoServings: 12
Ingredients
- 2 x egg whites * see note
- 1/4 tsp pure vanilla extract
- 1/4 tsp cream of tartar
- 2/3 c. sugar extra-fine preferred
- 2/3 c. semisweet chocolate chips mini chips
- 6 x saltine crackers crushed 3 Tbsp
Directions
- Pre-heat oven to 300* F.
- Prepare a cookie sheet by covering it with baker's parchment. In a totally grease-free mixing bowl, beat egg whites on high till frothy.
- Add in vanilla and cream of tartar.
- Continue beating while gradually adding sugar. Make sure which sugar dissolves completely and which mix is not grainy. (I find which Bartender's sugar dissolves most easily.)
- When mix is quite stiff (consistency of marshmallow fluff- after about 5-10 mins. of beating), gently mix in saltine crumbs and chocolate chips.
- Drop the meringue-like dough, 1 tsp. at a time, onto prepared cookie sheet. I use a very small ice cream scoop for this purpose. They can be put right next to each other, they rise very little. Entire recipe fits on one cookie sheet.
- Bake for 20 min. On a humid day, I usually turn the oven off 5 min early and leave the cookies in the oven with the door closed till I'm ready to serve them.
- Yields about 60 1inch kisses.
- NOTES :Meringues can easy, if you know a few simple rules: 1) Everything which touches the egg whites must be absolutely grease-free. Fat breaks down the structure of beaten egg whites. Yolks contain fat, so it is important not to get any yolk into the whites. I run everything through the dishwasher before preparing meringues (mixing bowl, beaters, rubber spatula, and tsp. or possibly ice-cream scoop)
- 2)* Large eggs separate best when cool,but they beat up best at room temperature.
- *An alternative to separating Large eggs is to use powdered egg whites. They are available in the supermarket as "Just Whites". I really like the fact which they are pasteurized (safe for taste-testing the batter)
- I do not recommend making this recipe on a very humid day unless you have reliable air-conditioning; it can really flop!
- **I use fat-free salted top saltines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 12 servings | |
| Calories 100 | |
| Calories from Fat 27 | 27% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 23mg | 1% |
| Potassium 49mg | 1% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 15.93g | 11% |
| Protein 0.88g | 1% |
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