this recipe doubles very nicely- i would recommend doubling or tripling for a cookie exchange.but try the recipe first and get it dialed so you don't waste egg whites by making them fall.
2 egg whites
2/3 c sugar
6 drops mint extract
green food coloring
chocolate chips
heat oven to 375. beat egg whites until very fluffed (orh!)-about 5-10 minutes or more. SLOWLY add sugar. one year i just dumped in the sugar and the egg whites totally fall apart. the sugar should be added over a 7-10 minute period of egg white whipping. beat till peaks form. slowly add the drops of mint extract. i can never get drops to comeout of that little bottle though. i just end up adding some mint- slowly if i can. lastly, add green food coloring until you like the color. if you need to, do extra beating. the egg whites need to form stiff peaks so the cookies will hold their shape. i beat my egg whites probably 15-20 minutes this time to get them nice and firm. lastly, add the chocolate chips by hand. drop blobs of batter onto greased cookie sheet. put into the oven and turn the oven off. leave over night- they must be completely cool before trying to remove from the sheet.
1 comment:
tasty. I made them last night along with the caramel popcorn. I had 6 egg whites in the fridge I didn't know what to do with, so this was perfect.
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