These simple-to-make cookies are always a hit. I developed the recipe from a basic meringue recipe a number of years back because I needed a good, simple treat for Passover, which begins again at sundown tonight. Because they contain no dairy and are gluten-free they can be enjoyed by many on special diets. The melty-gooey specks of chocolate inside make these a favorite with children too. The egg element is great for any spring based Pagan or Judeo-Christian holiday you choose. Enjoy!
Speckled Meringue Cookies
3 egg whites
1 cup sugar
1 Ghirardelli’s semi sweet baking bar, chopped medium to fine
1/2 tsp vanilla
Preheat oven to 275 F. Chop chocolate bar, preferably with food processor so chunks are not too big. Whip egg whites on medium speed until frothy. Gradually add sugar and increase mixing speed. Continue whipping egg whites until stiff. By hand, fold in chocolate and vanilla. Put parchment paper on cookie sheet and drop meringue batter by 1-2 teaspoonfuls onto sheet. Bake for 35 minutes until cookies are firm but not browned.