My version of Grandma Nancy’s Mint Chocolate Chip Meringue Cookies
Posted on December 18, 2012
My sister and I are very lucky to have three grandmas- my mom’s mom, dad’s mom and Grandma Nancy. Grandma Nancy has been my parent’s neighbor since before I was born and when we were kids, played a huge role in getting Maggie and I up and off every Sunday morning to Sunday School. Among other things, she is the very best Christmas Cookie baker in the world! Homemade fudge, rum balls, sugar cookies (a classic fav) and our absolute favorite- Mint Chocolate Chip Meringue Cookies!! We literally fight over who eats how many every single year :0)
I tried to make these little delights last year and they turned out horrible but this year, I got much closer…I found the Winter Theme Dark & Mint Chocolate Chip mix at Safeway in lower Queen Anne- the hardest part of the recipe other than separating the egg whites from the yokes ;0)
What you need (inspired by Martha Stewart’s recipe):
- 4 eggs whites, warmed in shell by submerging the entire egg in warm water
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- 1 cup sugar
- 10 oz Nestle Toll House Winter Theme (Dark Chocolate & Mint) Baking Morsels
Preheat the oven to 225 degrees and prepare two baking sheets with parchment paper (I think this is where I went wrong last year- parchment paper is key!)
In a medium bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
Then, gradually add the sugar, 1 tbsp at a time (every 5 seconds) and continue to beat the mixture until it is shiny and stiff.
Add the chips and stir gently.
Use a 1/4 cup to drop the meringues on the baking sheets. This is where you will need to use your patience…let them bake for about 1 1/2 hours until they are dry to touch and slightly golden on the top!
Let them cool and enjoy!!
Now, someday I hope to have Grandma Nancy’s real recipe- maybe this will be the year…fingers crossed…also hoping I arrive at my parent’s house this Saturday before my sister does :0)