Meringue Cookies – Perfect for Easter and Passover

This recipe is from my friend Ellen, it is wonderful. A little odd that you would put cookies in the oven and leave overnight with door closed and don’t  open door. This is a perfect recipe for Passover and Easter . Works for Passover, so if you’re not into the macaroon thing here you go. Perfect for Easter as well, just delicious and sweet little morsels. You can satisfy everyone with this recipe. I have been in possession of this recipe for many years as Ellen knows. I am going to make them again this year. They are good to have around for Passover as they are sweet and contain no flour, obviously if you want to keep it kosher you can use kosher chocolate chips. Enjoy and thanks Ellen.

Ingredients:

4 egg whites(leave eggs out at room temperature first)

3/4 cup sugar

1 tsp. lemon juice

1 cup walnuts , you can use pieces here

1 cup chocolate chips ( you can use more) I use the semi-sweet ones

Directions:

Preheat oven to 350 degrees.  Line two cookie sheets with tin foil or parchment paper, I used silpat sheets. Beat egg whites and add sugar. Then fold in nuts and chocolate chips. Gently.

Turn oven off – spoon egg white mixture onto cookie sheets ( app. 1 tablespoon) Make sure oven is off. Place cookie sheets into oven. Leave in overnight and Don’t open the oven door! so totally unorthodox you gotta love it!

* as suggested by Ellen, I used Silpat for the cookies, and if you’re in the market would suggest buying them, much easier than using parchment paper and makes for very easy cleanup!

*just a little note. A few people made this recipe and said that it didn’t come out right, they had doubled the recipe. I wouldn’t do that. Also make sure that your egg whites are really whipped up. The doubling must weigh down the egg whites too much. I have never doubled and have never had any problems with it. Joel loves these cookies.