So I have a fascination with egg whites.
Speed and lack of required brain power were the top two reasons for selecting these cookies at 7:00 am. As time pressed as I was, I can still allow myself the five minutes to watch the mixer do its thing. The eggs go from yellow and liquid, to stark white and glossy before your eyes. Magic!
Today, I discovered the difference between meringue candy and cookies. I doubled my egg whites and nuts, added a little extra chocolate, but kept the measurements of cream of tartar, salt, and vanilla the same.
If you like simplicity, make these very plain without chocolate or nuts. If you prefer exciting (I do, at least when it comes to my food), throw them both in. I actually used homemade granola in place of the nuts- this was fantastic, adding some oats and coconut to the mix. If you don't have granola, use toasted and finely chopped almonds, pecans, or walnuts.*Set out the egg whites in advance so they come to room temperature. You can use my routine: wake up, stumble into the kitchen and crack the whites into the mixer bowl. Cover with plastic wrap. Go workout for 1 hour. Come back and continue baking preparations.
Preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper.
In an electric stand mixer, beat the egg whites until they become foamy. Add the salt, cream of tartar, and vanilla, and beat until it holds soft peaks and just starts to look a little solid. Add the sugar slowly and continue beating until the mixture is very stiff and super glossy. Stop the mixture, remove the bowl, and fold in the chocolate and nuts with a spatula until incorporated. Spoon the batter onto the prepared baking sheets and bake for 25 minutes, rotating the pans halfway through, until light gold in color and solid.
Let cool on the pan for 5 minutes before moving the parchment to a cooling rack. After 10 minutes, remove each candy from the parchment to cool complete on a rack. Store in an airtight container.
~ Dedicated to Sharon, Jeff, Grace, Shannon, Sherry, Johanna, Julie, and Andrew ~