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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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These light cookies are less sinful then most desserts. A great way to use left-over egg whites. Easy and tasty. From a friend's cookbook, years ago. Ingredients:
2 egg whites |
⅔ cup sugar |
1 cup chopped nuts |
1 cup chocolate chips |
1 t vanilla |
1 pinch salt |
Directions:
1. Preheat oven to 350oF.
2. Beat egg whites, then gradually add sugar until thickened, Add nuts and chocolate chips, vanilla and salt.
3. Use an ungreased cookie sheet. Drop meringue in teaspoon mounds on sheets.
4. Place in oven and turn the oven off. Leave cookies overnight or about 4 hours. Makes about 40 cookies
5. Can add almond extract instead of vanilla for almond flavored cookies.
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