Recipe - Meringue Drops

4 Egg whites (One half cup)
separate when cold and then
allow to come to room
temperature
Three fourths cup Plus
1 tablespoon Granulated sugar
One half teaspoon Cream of tartar
2 teaspoon Vanilla extract
6 ounce (1 cup) chocolate chips
(preferably minichips)
Or
1 cup Chopped nuts Or
One half cup Chopped nuts and One fourth cup
raisins Or
2 tablespoon Instant coffee granules may
be added to any of the
above or just by itself

Barbara Wasser's Kosher Passover Kitchen (Adapted from a recipe from,
Buezzi Korn (Aunt Margaret Rosenfeld's sister)

Cookie sheet lined with parchment paper 300o F. oven

1. In a medium bowl with an electric mixer beat egg whites until foamy.

2. Add cream of tartar and vanilla extract and beat until smooth.

3. If using instant coffee granules, add now.

4. Continue beating, gradually adding sugar.

5. When batter forms stiff peaks, carefully fold in chocolate chips or
alternatives.

6. Drop by teaspoonfuls onto prepared cookie sheet.

7. Bake in a 300o F oven for 20 minutes.

8. Turn oven off, and leave meringues in the oven for at least an hour.

9. Carefully remove the cookies from the parchmentthey crumble easily.

Hint: Eggs separate best when coldeggs beat with more volume when at room
temperature. Posted to JEWISHFOOD digest V97 #116 by swass@global2000.net
(Barbara & Steve Wasser) on Apr 7, 1997