Chocolate Chip Meringue Cookies (Gluten-free and Dairy-Free)

Art of Gluten-Free Baking

http://artofglutenfreebaking.com

Special Equipment Needed

-hand mixer for beating the meringue

Ingredients

3 egg whites (save the yolks for making my Jam-Filled Butter Cookies)

3/4 tsp vanilla

1/4 tsp cream of tartar

1 C granulated sugar

1 C chocolate chips, regular or mini

Optional: 1 C toasted nuts (I like pecans)

Preheat oven to 300 degrees F

-place parchment paper on (or grease) cookie sheets

-in large bowl using a mixer, beat egg whites until foamy

-add cream of tartar, beat

-add vanilla extract

-beat until soft peaks are formed

-sprinkle in granulated sugar a little at a time

-beat until stiff peaks form

-fold in chocolate chips (and nuts if using)

-drop by heaping teaspoon or tablespoons (depending on size you want) onto cookie sheets, 1 1/2 inches apart

-bake at 300 degrees F for 20 minutes for slightly chewy cookies or 25 minutes for more crispy cookies

-transfer to wire rack to cool completely--they will fall apart if you try to eat them too soon (will taste good no matter what)

Makes about 3 1/2 dozen smaller cookies or 30ish bigger cookies

Enjoy!