These Passover cookies are crisp on the outside and fudgy on the inside.
Servings: 18 cookies
- Nonstick vegetable spray oil
- 2 eggs, whites only
- 1/2 cup sugar
- 1 cup (6 ounces) chocolate chips, melted and cooled slightly
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped nuts
Preheat the oven to 350 degrees. Spray a baking sheet with the spray oil.
In a large bowl with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Gradually add the sugar, beating constantly, and continue to beat until the meringue is smooth and glossy. Add the somewhat cooled chocolate, vanilla and nuts and mix well.
Drop the meringue mixture by the tablespoonful about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 12 minutes. Cool the cookies on the sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.
From "Never in the Kitchen When Company Arrives" by Therese A. Morse (Doubleday, out of print).
Tested by Stefanie Berry.
E-mail questions to the Food Section at firstname.lastname@example.org.