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Title: Mushroom Meringues
Categories: Holiday Cookie
Yield: 8 Cookies
| 2 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| ds | Salt | |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/4 | c | Chocolate chips |
| Cocoa for sprinkling |
Preheat oven to 200øF. Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar 1 tablespoon at a time, beating stiff after each addition. Fold in vanllla.
Cover a cookie sheet with parchment paper. Use a spoon or a pastry bag to create an equal number of small logs (stems) and rounded caps. Make the caps 1 to 1 1/2- inches wide. Bake for 40 to 60 minutes. Turn off oven and leave cookies in the oven as oven cools. When cool, remove from paper.
Meanwhile, melt chocolate chips in double boiler over warm water. Use chocolate to "glue" the stems to the bottom of the caps, covering the entire bottom of the cap. Lightly sprinkle tops of the caps with cocoa.
Makes 8 cookies. (Number of cookies will vary depending on the size of your eggs and how big you make the cookies.)
Note: These cookies will be difficult to make on a damp day.
Nutritional Information: per cookie: Calories 161, Fat 6g, Sodium 78mg, NO Cholesterol, Per cent calories from fat 33% First Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Donna Thiemann, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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