Perfectly crisp, light as air, sugary pillowcases, holding inside a shower of mini chocolate chips and gooey marshmallow-like fluff!
Are you so excited for Christmas?? Only 16 days to go!! I honestly cannot believe how quickly it has come…I feel like Christmas just snuck up on me this year! I wish I could say that I was almost ready, but sadly, I have most of my shopping still to do.
Today’s recipe is one that my mom has been making since probably before I was born! I know these are technically named Meringues, but at my house growing up, we called them Nothings, because biting into one of these dainty cookies feels almost like you’re biting into sugary air! They’re little sweet nothings! And since they are mostly air, you are allowed to have pretty much as many as you want!
These dainty cookies are so easy to make, and I really only have a couple tips to help make this recipe successful when you try it out. First of all, you’ll want to be sure to use egg whites from actual eggs, and not the liquid egg whites that come in the pourable cartons, which tend to not become as stiff during the beating process as you need them to be. Secondly, DO NOT allow ANY egg yolk to get into the mixing bowl. You must have 100% egg whites, or the meringue will not form. One speck of yolk and the whole recipe will be ruined (believe me-I know!! ) And last of all, you will need to beat the whites with an electric hand mixer for quite a while. You’ll feel like you’re beating forever, but you don’t want to stop and proceed with the rest of the recipe until the whites are pretty stiff. When you pull the beaters up and out of the whites, you should see little egg white pyramid-shaped “peaks” that hold their form. That’s when you know you’re ready to move on to the next step of the recipe.
If you would like, you may spoon the batter into a piping bag and pipe the batter/dough onto the baking sheets to create pretty shapes. However, if you’re like me, and you want the process to go super quickly, you can simply spoon the batter onto the baking sheet instead of using a piping tool. (Plus, the free form meringues look so chic, don’t they?)
I love eating these beautiful little cookies every Christmas, and my favorite part? (Of course) The mini chocolate chips hiding inside the perfectly white meringue casings! Just delicious!
- • 3 Egg Whites (do not use the liquid egg whites in refrigerated cartons)
- • ⅛ teaspoon Cream of Tarter
- • Speck of salt
- • 1 cup Granulated Sugar
- • 1 teaspoon Vanilla Extract
- • ½ cup Mini Chocolate Chips
- Heat oven to 325 F.
- Combine the egg whites, cream of tarter, and salt, and beat with an electric hand mixer on medium until foamy.
- Add sugar and vanilla to the foamy mixture, and beat on high until it forms stiff “peaks”
- Stir in chocolate chips
- Drop by small spoonfuls (or pipe) onto an ungreased cookie sheet
- Turn oven temperature down to 300 degrees F, and bake for 25-30 minutes.
- After the 25-30 minute baking time, leave cookies inside the oven, and leaving the oven door closed, turn the oven off. Allow cookies to dry out inside closed oven for at least 2 hours. Can be forgotten overnight in turned off oven.
- Store in a tightly sealed container at room temperature for up to 8-10 days.
- Makes about 30 Meringues (depending on the size of your cookies)
Other Christmas Cookie must-haves?