Yield: 12 Servings
|2 larges||Egg whites; unbeaten|
|½ teaspoon||Vanilla extract|
|1 cup||Semisweet chocolate chips; melted, cooled|
|¾ cup||Walnuts; chopped|
Beat egg whites, salt, vanilla and vinegar until stiff, but not dry. Slowly beat in the sugar, 1 tablespoon at a time, on medium speed. Continue beating meringue until sugar dissolves and whites get glossy and forms soft peaks. Fold in the chocolate and nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the preheated 350 degrees oven. Close the door and turn the oven off. Do not open the oven door for 4-5 hours or overnight.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997