Wednesday, December 24, 2008

Nutty Orange Chocolate Chip Meringue Cookies

Nutty Orange Chocolate Chip Meringue Cookies


2 egg whites
1/2 tsp. cream of tartar
2/3 c. sugar
2 tsp. Grand Marnier
1 tsp. orange food coloring *for real. it seems like a lot, but most of the color will bake out.
1 c. semi-sweet chocolate chips
1 c. very finely chopped walnuts


Preheat oven to 350 F. Line three baking sheets with parchment paper (NOT wax paper, which I, unfortunately, learned is not at all the same thing!). You could also just grease the cookie sheets.

Beat eggs until foamy. Add cream of tartar and beat until fluffy. Gradually add in sugar (don't worry about it being grainy; it will cook out). Half way through, add food coloring and Grand Marnier. Seriously, don't worry about it looking super orange. It will cook out and will look fine! After all sugar has been added, fold in chocolate chips super carefully. Use the "Chocolate Truffle" teaspoon method of dolloping out the batter on the cookie sheets. Bake for at least 2 hours, or until they are to the crispy-ness that you desire!

Makes: about 2 1/2 dozen cookies.
Credits: This recipe is inspired from the recipe from Emeril Live (Emeril's Pink Pigs). Image is from Alberta Egg Producers home page (not MY cookies...i'm photo challenged).

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