Nut Meringues

For my first entry, I thought I'd start out with one of the first cookie recipes I ever tried out, from the first cookie recipe book I ever owned.

The Better Homes and Gardens: Cookies Cookies Cookies (editor: Shelli McConnell) is a fairly standard recipe book with your classic cookie recipes with a somewhat gimmicky twist: flip the book over and you get a variety of Christmas cookies to bake! Anyways, I've developed a small collection of cookbooks throughout the years, but this one has been around the longest (over 10 years!) and is therefore my favorite. So you can expect to see many recipes coming from here.

I believe the first cookie I ever made from scratch was the good ol' chocolate chip cookie, but that's boring so I've chosen not to write about it. Instead, let me introduce you to the Nut Meringue. Two things initially attracted me to this recipe: 1. There aren't very many ingredients needed and is therefore perfect to satisfy my frequent urge to bake something...anything!...without needing to run to the grocery store and 2. I'd heard of the mystical "stiff peaks" resulting in beating egg whites for a long time, but never actually witnessed or produced them myself.

And who knew such a simple recipe would result in such a delicious, light-as-air dessert? Surely, my 12-year-old self didn't! Yeah, it takes a bit of elbow grease to whip up those egg whites (even with a handheld mixer) but oh, it's worth it! You can also argue that it's a healthy cookie because of the almonds and egg whites.

I recently made a batch by halving the recipe and doubling the size of the cookie. Can you believe just one egg white (and no flour, of course) can make six giant cookies?!

Definitely give this recipe a try.

Nut Meringues

2 egg whites

1/2 tsp vanilla

2/3 cup sugar

1 cup very finely chopped almonds and/or hazelnuts

1/2 cup semisweet chocolate pieces

1 teaspoon shortening (or butter)

~In a medium mixing bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper. Set aside.

~Add vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand up straight) and sugar is almost dissolved. Fold in nuts.

~Bake in a 325 degree oven for 15-20 minutes or till edges are lightly browned. Remove cookies and cool on wire racks.

~In a small heavy saucepan, melt the chocolate and shortening or butter over low heat, stirring occasionally**. Drizzle over cookies. Makes about 30.

**I just microwaved the chocolate and a tsp of butter. Works just fine.

McConnell, Shelli. "Nut Meringues." Recipe. Cookies Cookies Cookies. Des Moines, Iowa: Better Homes and Gardens Books, 1992. 63.