Cranberry-white chocolate, the first-place drop cookie winner (top left), keeps fine company with (clockwise from top right), gum drop cookies, surprise meringues and cream cheese cookies.
Kitchen Ade note: This is Charlotte's second time as a cookie contest finalist. Her key lime cookies placed in the bar cookie category last year.
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 cup mini chocolate chips
1 cup finely chopped pecans
Preheat oven to 300 degrees. Beat together egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually add sugar until stiff peaks form. Fold in chocolate chips and pecans. Line cookie sheet with parchment paper.
Drop by tablespoonfuls, spaced about 1 inch apart. Bake for 25 minutes.
Let cookies set for about 2 to 3 minutes or until hard and cool before removing from pan.
Makes about 2 dozen cookies.
Note: For variation, melt chocolate chips and paint the bottom of the meringues with a coat of chocolate.
Peninsula Clarion ©2014. All Rights Reserved.