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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CHOCOLATE CHIP DROP COOKIES |
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INGREDIENTS: |
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- 4 egg whites, at room temperature
- 1/4 tsp. salt
- 1 tsp. vanilla, Kosher for Passover
- 1 cup sugar
- 12 oz. (2 cups) bittersweet chocolate chips,
miniature, KP
- 1 cup pecans, shelled, chopped (optional)
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DIRECTIONS: |
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- Preheat oven to 250 degrees F.
- Put egg whites into the clean bowl of a standing
mixer fitted with a whisk and beat at medium-low speed
until frothy, about 2 minutes.
- Add salt and gradually increase speed to high,
beating until whites form stiff but not dry peaks, about
1 1/2 minutes.
- Reduce speed to medium.
- Add Vanilla, then add sugar a few tablespoons at a
time.
- Continuing to beat whites until sugar dissolves and
they are smooth and glossy, about 2 minutes.
- Divide whites into two batches.
- Gently fold chocolate chips and, if you like,
pecans, into the whites with a rubber spatula.
- Take care not to deflate the whites.
- Drop meringue by the tablespoonful onto
parchment-lined cookie sheets, spacing them about 1"
apart.
- Bake for 45 minutes, then turn off oven, leaving
cookies inside the oven overnight or until completely
cool, at least 4 hours.
- Remove cookies from oven and store in airtight
containers for up to 1 month.
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Yields: 48 cookies |
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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