Black & White Kisses Recipe

This was one of the first cookies I made by myself without help from my mom.  Great as a holiday cookie, but I make it year round. Crispy with a pillow of chocolate… more please?

Black & White Kisses

Serves 24
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
By author Dish Ditty
This was one of the first cookies I made by myself without help from my mom. Great as a holiday cookie, but I make it year round. Crispy with a pillow of chocolate... more please?

Ingredients

  • 2 Egg Whites
  • 1 teaspoon Vanilla
  • 3/4 cups Sugar
  • 1-2 cup Semisweet Chocolate Chips

Optional

  • 1/2 teaspoon Cream of Tartar

Note

<b>DO NOT REFRIGERATE</b> These cookies will turn chewy if you try to refrigerate (still yummy but not what is expected).  Just store in a air tight Tupperware like container. Will last about 2 weeks.  Yes, you can freeze them, but you may loose some of the crispiness to the cookies.

I'm not sure the origin of this recipe.  My mom had this recipe but it didn't call for the Cream of Tartar.  After dozens of batches over the years, my mother and I added the cream of tartar and found the meringue to be more stable and left a crispier cookie.  You can omit the cream of tartar if you don't have it, you will still get a good cookie.

The original recipe called for 1/2 cup sugar, then the adjusted recipe called for 1 cup sugar.  I have found that 1/2 cup sugar the cookies are a little chewy.  1 cup sugar worked but the meringue wasn't as tall.  3/4 cup seems like the right amount.

Directions

Step 1
Preheat oven to 250 degrees. Convection oven works best for this recipe but is not necessary.
Step 2
Beat egg whites on high with a wire whisk until fluffy.
Step 3
Fold in sugar, vanilla and cream of tartar. Beat at high speed until stiff peaks form.
Step 4
Fold in chocolate chips.
Step 5
Drop on a lightly greased cookie sheet (I spray with pam) or on parchment paper (as shown).
Step 6
Bake for 50 minutes at 250 degrees. Turn off the oven and keep the cookies in the oven for two more hours. This will continue to dry out the meringue, which will provide a crispier cookie.

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