Sunday, June 6, 2010
Jo sent me the recipe for these cookies. They're a chocolate chip cookie base with a meringue filling, and they sounded interesting to make. It was a nice way to change up chocolate chip cookies. For the recipe and great directions, the link is here. I followed the directions, but made a half batch and used a round pan instead of rectangular. And used oil to grease the pan instead of cooking spray.
Make the cookie dough and press it into a pan with greased tinfoil.
Sprinkle on the chocolate chips and press them into the dough. (Sorry fuzzy picture.)
Whip the egg whites with sugar. This step took forever. I contemplated who had the patience to whip the first egg white? It takes such a long time I wonder how it was ever discovered that egg whites really do get stiff.
Cover the cookie with the meringue.
Cover with baking paper and cook. Remove the baking paper five minutes before the cookies are done.
Fresh out of the oven the cookies are fluffy.
After cooling the meringue sunk. I don't know if that was by design, but they still tasted good.