Summer Time – Meringue Time!

Wow, its been a while since I posted here but I can honestly say I think about this blog often. I continue to bake and eat good things and my goal for the rest of this year is to start sharing more of that here with you.

More and more people have been asking if I’m keeping up with my blog, so to those of you who have asked and are reading this – I thought of you while making these deLIGHTful little meringue cookies.

Many people think Meringue Cookies are

difficult but to be honest, they are not hard… they are super easy, 4 ingredients, and need a little tender care – but do not be intimidated. If you have ever whipped egg whites then you can handle this recipe.

They are great in warm weather because the oven is only set to 200 degrees C and so your kitchen doesnt get too hot. Plus they serve well with fruit.

Check it out, try it out, and let me know what you think!

What are your favourite summer dessert recipes?

CHOCOLATE CHIP MERINGUE COOKIES

Yields 24 yummy cookies (12 servings)

Its a Weight Watchers recipe (PointsPlus™ Value: 3 per serving)
Preparation Time: 8 min
Cooking Time: 120 min
Level of Difficulty: Easy (I agree!)

These cookies are the perfect combination of vanilla and chocolate. If you prefer chewy meringues, make them the day before you plan to eat them.

Ingredients
1 spray(s) Cooking spray, flour-variety recommended
1 tsp Flour, white
4 large Egg whites
1 cup(s) Sugar, white
½ cup(s) Chocolate chips, mini, semi-sweet
½ tsp Vanilla extract
Simple ingredients...

Instructions
1. Preheat oven to 200ºF.
2. Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
3. In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.

Whipped egg whites: stiff peaks!
4. Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

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5. Bake until lightly golden and no longer sticky on the surface, about 1 hour. (This next step is very key – do not open the oven at all) Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely, I only had paper handy and it seemed to work fine for me. Yields 2 cookies per serving. …yummy to serve with fresh fruit, I had some frozen raspberries on hand, and they were a delightful combination! ENJOY!!

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