Prep time
Cook time
Total time
I can't wait to try these with different food colorings -- and perhaps even trying them with different extracts (mint, orange, lemon).
Recipe type: cookie
Serves: about 30
  • 4 egg whites
  • ¼ tsp. salt
  • 1 C. sugar (preferably extra fine)
  • 1 tsp. vanilla
  • 1 C. chocolate chips
  1. Preheat oven to 250 degrees.
  2. In very clean and dry mixer bowl, use whisk attachment to beat eggs until very dry and stiff.
  3. Add in sugar 2 Tbs. at a time, waiting until all is incorporated.
  4. Add vanilla and whisk until just until fully mixed in.
  5. Gently fold in chocolate chips, taking care not to over-mix and lose your volume.
  6. Immediately spoon onto greased wax paper or Silpat baking sheets (or you can use pastry bag with pretty tip if you want something fancier).
  7. Bake until totally firm and totally dry, about 50-60 minutes (depending on size and if you want any chew to it). Be sure to rotate pans half way through, and alternate racks if baking multiple sheets at once.
  8. Let completely dry on baking sheets and once cool, place in airtight container.
  9. Try not to eat entire batch single-handedly.
Recipe by Portland Sampler at