Author: Diane

Lynn’s Meringue Cookies or Macaroons

Eileen says: Here are 2 gluten free or Passover Recipes just for fun.
See also Meringue Cookies and Macaroons.

Preheat to 400 degrees
Make sure the beaters are in the freezer for at least 1/2 hour before starting
Never use parchment paper pan must be very greased, this is crucial

4 egg whites – beat until peaked
Add 1 C + 2T sugar
1 t vanilla 1/4 t salt
Gently fold in 2 C walnuts
1 12oz bag baby Choc chips
Blob onto well greased cookie sheet place into oven and turn the heat off
leave a minimum of 3 hours or overnight

Also substitute a pkg of Mounds coconut instead of chocolate chips and walnuts  this makes delicious macaroons

Meringue Cookies

From Eileen:

egg whites (no amount given) probably 4
1C + 1T sugar
1 pkg semi-sweet baby chocolate chips
1 C walnut pieces
1t vanilla

make sure to separate cold eggs
let whites get to room temp
Have the beaters cold from the freezer
beat whites until stiff
Drop by t. onto heavily greased cookie sheet
put into 400 degree oven.
Turn off the oven and allow to remain over night