Friday, December 17, 2010
I wouldn't normally turn to Emeril Lagasse for a cookie recipe. I mean, he's more known for being the bayou-cooking guy, right? Bam, lots of spices? But this recipe looked good anyway, and it was well-reviewed, and I'd never made meringues before.
Overall, I'd say that these are tasty, but there's not much cookie to them -- they're pretty much all chocolate and nuts. They're also flourless, meaning that your celiac friends should love them. :) And they're easy, so you should love them, too. In fact, they're so easy that you don't even have to watch the oven, 'cause they bake overnight, all on their own.
From Emeril Lagasse, via the Food Network
2 egg whites, at room temperature
1/2 tsp cream of tartar
2/3 c sugar
1 tsp vanilla
1 c chocolate chips
1 c chopped walnuts
1. Beat the egg whites until foamy. Add in the cream of tartar and beat until fluffy.
2. Add in the sugar, a bit at a time. When half of the sugar has been added, pour in the vanilla. Add the rest of the sugar slowly and keep beating until the sugar dissolves and the meringue is shiny and tight.
3. Carefully fold in the chocolate and nuts.
4. Spoon by teaspoon-fulls onto parchment-lined baking sheets (the parchment is important, 'cause they'll stick to the pan otherwise).
5. Preheat your oven to 350 degrees. When it's fully heated, put the cookies in and turn off the oven.
6. Walk away. Go to bed. When you get up the morning, they will be cookies.