Certainly! Since I don't know which one you mean, I will do both.
Meringue cookies:
6 egg whites
1/2 tsp cream of tartar
3/4 c sugar
1 c chocolate chips
Preheat oven to 250* (not a typo. that is 2-5-0)
Bring egg whites to room temperature (they get maximum air that way). Beat them with cram of tartar until soft peaks form. Add sugar, gradually, about 1 Tbsp at a time, and beat until stiff peaks form. (when I had these last, they were at a baby shower, and half were tinted pink and half were tinted light blue. If you wanted to tint them, you would do this now, but only a little. I chose not to tint). Fold in chocolate chips.
Line baking sheets with parchment paper (really, don't skip this step, you'll thank me). Drop teaspoonfulls onto pan. Since I did not tint the meringue, I sprinkled green and red sugar crystals on top. Bake 20-25 minutes or until dry. You want the cookies to stay white, not to brown.
It is best to make these cookies in the evening. When they are done cooking, leave them in the oven and just shut it off. The residual heat will dry them completely.
These cookies just melt in your mouth. I doubled the batch, which left me with 12 egg yolks...what to do what to do...
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Potato Chip/Pecan cookies
1 C butter
1/2 C sugar
1 egg yolk
1 tsp vanilla
1 1/2 c flour
2/3 C potato chips. crushed (I had leftovers from Tink's b-day party)
1 c or so pecans, crumbled
Preheat oven to 350*
Cream together butter and sugar. Add eggs and vanilla.
Beat in flour. Mix in chips and nuts.
Again, parchment paper is awesome. Drop by teaspoons. Bake 10-14 minutes says the recipe, I baked for 15 exactly.
I doubled the recipe. I have 8 yolks left in my fridge, and I am not yolking around...
I will be using 2 for my cream cheese cookies and 4 for my apricot bars. After I do them, I will let you know how they turn out...
