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
|Prep time||10 minutes|
|Cook time||50 minutes|
|Total time||1 hour|
|By author||Dish Ditty|
- 2 Egg Whites
- 1 teaspoon Vanilla
- 3/4 cups Sugar
- 1-2 cup Semisweet Chocolate Chips
- 1/2 teaspoon Cream of Tartar
<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.