Conference turris::cooks

    Can't find that recipe, but here's another one.
    
    Chocolate Meringue Cookies
    
    In a double boiler, melt 1 package semi-sweet chocolate bits
    over simmering water -- don't let the water bowl.
    
    In a large bowl beat 3 egg whites until stiff.
    Beat in 1/2 C sugar, a little at a time.
    Fold melted chocolate, 1 tsp. vanilla, and a pinch of salt
    	into egg whites just until color is even.
    Fold in 1/2 C chopped walnuts.
    Drop by tsp. onto greased cookie sheet.
    Cook 10 minutes at 325.
    Cookies are done when tops are cracked and shiny, inside is
    	soft and mushy.
    Let cool 10 minutes on cookie sheets, then remove to racks until
    	completely cool.
    Keep in tightly closed containers or eat immediately!
    

    I forgot to bring in my recipe but off the top of my head I 
    think this is correct:
    
    SURPRISE KISS COOKIES
    
    3 egg whites - room temperature
    1 cup sugar
    1 teaspoon vanilla
    1/4 teaspoon cream of tartar
    1/4 teaspoon peppermint extract
    kisses
    
    Beat egg whites, cream of tartar, vanilla, and peppermint extract
    until peaks form.  Gradually beat in sugar until stiff.
    
    Drop onto a greased cookies sheet by teaspoonful.  Place a kiss in
    the middle and with a small spatula or knife bring the meringue over
    the kiss.  Sprinkle with colored sugar if desired.
    
    Cook in 300 degree oven for 20-25 minutes.
    
    
    
    I'll bring in the recipe tomorrow and make any corrections if needed.
    
    Kris
    

    
    CHOCOLATE CHIP MERINGUES
    ------------------------
    
    2 egg whites, at room temperature
    1/8 tsp. cream of tartar
    1/8 tsp. salt
    1 tsp. vanilla extract
    3/4 cup sugar
    1 6-oz. package semisweet chocolate chips
    
    
    Preheat oven to 300 degrees.  In large bowl of mixer, beat together
    egg whites, cream of tartar, salt and vanilla until stiff peaks
    form.  Slowly add sugar, a tablespoon at a time, beating well after
    each addition, so egg whites remain stiff and do not become grainy.
    Fold chocolate chips into egg whites.  Drop batter by the tablespoonful
    onto cookie sheets covered with brown paper (shopping bags can be
    cut to fit).  Bake for 25-30 minutes until meringues are golden
    and can be lifted easily off of paper.  Cool completely and store
    in airtight containers.
    
    Variation:  Add 1/4 cup each chopped candied cherries and finely
    chopped nuts along with the chocolate chips.
                            

    I've been using the following recipe for meringue cookies for years.
    It's different enough from the other recipes that I thought I'd include
    it hear:
    
    Forget-me-nots
    --------------
    
    Ingredients:  3 egg whites
                  1 cup sugar
                  6 oz chocolate chips
                  1 tsp vanilla (or your favorite flavoring/liqueur)
                  1 cup chopped walnuts
    
    Directions:  Preheat oven to 350 degrees; grease and lightly flour 
                 two cookie sheets.  Whip egg whites until stiff; 
                 gradually beat in sugar until glossy.  Fold in remaining 
                 ingredients and drop by rounded teaspoonfuls onto 
                 cookie sheets, about 2" apart.  Place cookie sheets in 
                 oven, TURN OVEN OFF AND LEAVE 12 - 24 HOURS.

    We made meringue cookies recently which turned out chewy instead
    of crisp, like the ones made by the person who gave me the recipe
    (very similar to those previous in this note). As far as I can tell 
    we followed the directions to the letter and our oven was set
    correctly.  Any ideas what would cause this?

    The great thing about these is that you leave them in the oven
    overnight, so they are always the last thing I make before going
    to bed - you don't have to wait for them to be done then cooled
    before passing out!  I use red and green M & M's for color - they
    look festive against the white cookie!
    
    TW

    re .8
    
    The cookies don't come out the same every time I make them either. 
    I've never really tried to figure out what I did differently but it
    might be how stiff the egg whites were beaten, how carefully the nuts 
    and chips were folded in or how quickly the oven cooled down because
    the kitchen was cool/warm.  

    I think it's the humidity on the day when you made the cookies,
    plus the temperature of the ingredients.

    Somewhere I remember reading that this sort of cookie is pretty
    tempermental as far as reacting to variations in temperature and
    humidity.
    
    --Louise

    My grandmother's recipe for divinity (similar stuff--only classified
    as candy) specifically mentions humidity as the cause of failure.
    I believe 'Joy of Cooking' says something similar.
    
    Judy

    Does anyone know how long these (meringue cookies) will keep? If I keep
    them in a tight container, will they keep at least a week? I'm trying
    to organize my Christmas baking/gift-giving.
    
    Thanks,
    ~beth

    I find that they get kind of crumbly after three or four days so I
    wouldn't recommend it.  However, I have made these in the past a
    couple of weeks ahead of time and froze them with no problem.
        
    Gail

    *Froze* them, huh? They didn't get sticky or icky when you defrosted?
    Did you just defrost them on the counter in an air-tight container?
    
    Hmmm, you could be on to something, here... 
    
    Thanks,
    ~beth

    Yup, I made them, put them in a tupperwear-type thing, and froze them.
    
    Then I took them out and let them defrost in the container for a couple
    of hours before I wanted to use them.
    
    I froze all different types of cookies last year because I made several
    different kinds to give out to my neighbors.  Off course I saved some
    samples for us, and they were all good!
    
    Gail