For the past couple of years I have hosted a cookie exchange during the holiday season. I’m always in it to win it, which means I end up baking a lot of trial runs of cookies before picking out what I’m going to bake for the cookie exchange. This year I went in with a twist on these White Chocolate Popcorn cookies and swapped out the white chocolate chips with semi-sweet and added M&M’s. It won me most creative cookie! They were good, but I ended up sharing the other two recipes I had played around with and everyone loved the chocolate chip meringue cookies! I was told numerous times that if they had officially been in the competition I would have won the big prize!
Since then I have been making them on a pretty consistent basis and my family is loving them! They come in at around 35 calories so, they have been the perfect sweet treat that won’t break your diet.
4 egg whites: Don’t use boxed liquid egg whites. Works much better with real eggs. Leave out for at least 4 hours. They need to be room temperature.
1/4 tsp. salt
1/4 tsp. cream of tartar
1 Tbsp. vanilla extract
1 1/4 cups granulated sugar
1 cup mini semisweet chocolate chips
*Not needed, but you can add food coloring if you like we did here for a sweet Valentine’s day treats or peppermint extract/oil to make mint chocolate chip cookies.
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
Using a KitchenAid mixer beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form. Slowly add sugar and beat until stiff peaks form, about 5 minutes. If you are going to add food coloring you can do it after the sugar is mixed in.
*Before making meringues I was terrified of making them, but the stand mixer made it a breeze. It’s literally just placing ingredients in and setting the mixer.*
Gently fold in chocolate chips by hand until combined.
Drop batter by heaping tablespoon-fulls onto cookie sheet. I was able to get the pretty circles that almost look like macaroons by using a frosting bag and tip.
Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool.
Right out of the oven they will come out chewy, which Jon loved. Storing them in an airtight container keeps them fresh, but you lose the chewiness.
You will get addicted once you have just one! I have already made a batch this month and have been gifting them to the boys teachers!