Tuesday, September 1, 2009

Hazelnut Chocolate Chip Meringues


2 egg whites
1/2 teaspoon vanilla extract
1/3 cup Splenda Brown Sugar Blend or 3/4 cup brown sugar
2 ounces hazelnuts — toasted and coarsely chopped (about 1 cup)
1/3 cup semisweet chocolate chips

Preheat oven to 350. Line cookie sheets with parchment or Silpat.

In a medium bowl, beat egg whites until stiff peaks form. Beat in vanilla and brown sugar blend or brown sugar. Fold in nuts and chips.

Line a cookie sheet with parchment paper. Drop dough on paper with a rounded teaspoon. Bake for about 15 minutes or until golden. Remove from oven and let cookies cool on baking sheet. If you’d prefer a crispier cookie, turn off heat in oven and let cookies sit in closed oven for a while. These freeze very well.

Makes 18 Cookies


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