Looking for a unique but absolutely delicious meringue cookie recipe? These Chocolate Kisses are melt in your mouth good!
Before I moved to Florida and started blogging, I taught Kindergarten for 14 years. I loved my little Kindergarteners too! At the end of each year when teachers got moved around, I completely stressed out…I was a Kindergarten teacher at heart and would have been heartbroken if they moved me to another grade. Plus, I’m not that great at math and I wanted to stick to basic addition and subtraction!
Even though I’m no longer teaching, there are some students that I’ll always remember. While a few of these stick in my memory because they had me counting the days until summer break (and that was in September), there are many more that I remember because I would have totally taken them home and adopted them as my own.
One of these was an adorable little girl named Brooke. I actually remember that whole class as being pretty awesome but Brooke was one of those I would have adopted in a heartbeat. She was just so stinkin’ cute and super sweet on top of that.
Her mom, Dawn, was just as sweet and they used to surprise me with treats from time to time. One of my favorites were these little meringue cookies that just melt in your mouth. It was always impossible to eat just one of them!
A few months ago I decided that I just had to have the recipe and I crossed my fingers that Dawn still had it. She did and lucky for me, she was more than willing to share! It turns out that it’s a family recipe her mother had passed down to her, so I have Terri Lowder to thank for these yummy treats.
The great thing about this recipe is that it only takes six ingredients and you probably have all of them in your pantry right now. The only thing I didn’t have was the brown paper bag to cook them on. I used a decorating bag with an icing tip to get this swirly look but you just as easily drop them onto the paper by the spoonful.
Since it just happened to be teacher appreciation week, it seemed fitting to have my daughters bring some cookies to school for their teachers. (Plus it kept me from eating them all!)
I used mini chocolate chips for this batch because that’s what I happened to have on hand. However, these are normally made with bigger chips and I think next time I may even try white chocolate chips, just to change it up.
- 2 egg whites
- 1 cup sugar
- 1 tsp distilled vinegar
- ½ tsp vanilla
- ⅛ tsp salt
- 1 cup chocolate chips (regular or mini)
- Large brown paper bag
- Preheat oven to 275
- Cut a brown paper bag to fit over your baking sheet
- Beat eggs whites, vinegar, vanilla and salt at high speed until soft peaks form
- Gradually add sugar and continue beating until stiff peaks form
- Fold in chocolate chips (don't stir too much)
- Drop by tsp onto cookie sheets covered with brown paper
- Bake at 275 for 40-45 minutes
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