Since its been so long since my last post ( I know, I know), I decided to treat you all with a paleo dessert recipe. I am aware it is January 3rd and most of you are in ” New Years Resolution” full swing, but if Paleo is your schtick, and your sweet tooth is getting the best of ya, give these tasty treats a try. If you have never had a meringue cookie, they are quite delicious. Very light, airy, with a slight crunch that dissolves in your mouth. Emril and Rachel Ray are also fans of the meringue cookie. This is definitely not your standard “soft cookie” recipe ( so if that is what you are looking for…..this isn’t it). But I think you will enjoy these. Word for the wise: Do NOT pass on the parchment paper. If you do, these babies will stick harder than super glue ( I lost two baking sheets in this process….). Enjoy!
4 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 cup honey
2 teaspoons of vanilla extract
1 1/2 cups dark chocolate chips or finely chopped dark chocolate
1 cup finely chopped walnuts
1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy.
2. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the honey gradually, about 3 tablespoons at a time. When honey has been added, add the vanilla extract.
3. Continue beating until all of the honey is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts.
4. Push a teaspoonful of meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven – check cookies frequently, cooking anywhere between 7-9 minutes ( pull from oven when cookies turn a light golden brown. Leave the cookies on baking sheet until fully cooled. Once cooled, cookies will be crisp, crunchy and ready to eat!