Heavenly Cookies Cookbook

Janette Dixon

Snow Peaks

Ingredients

egg whites

/4 teaspoon cream of tartar

/4 cup sugar

/2 teaspoon vanilla extract

cup semi-sweet chocolate chips

white chocolate baking bars (chopped) (2 oz.)

Directions

Preheat oven to 200'F. Line baking sheets with parchment paper. In large

mixing bowl, combine egg whites and cream of tartar. Beat at the highest

speed with an electric mixer until mixture is frothy. Add sugar a tablespoon

at a time, beating well after each addition. Beat until stiff peaks form. Add

the vanilla then beat 1 minute. Fold in chocolate chips. Drop mixture by

teaspoonfuls, inch apart, on prepared baking sheets. Bake 2 hours or until

meringues are thoroughly dry to touch but not browned, rotating baking

sheets halfway through baking. Turn off heat. Leave in closed oven 3-4

hours or until completely dry. Remove from oven. Cool completely.

Carefully remove from parchment paper.

Melt white chocolate in top of double boiler over hot, but not boiling water.

Stir constantly until chocolate melts. Dip top of each cookie into melted

chocolate then place on waxed paper to dry.