I’m going to a Christmas party tonight, and I’ve got eggnog to make. I dislike making recipes that use all yolks or all whites, because I never feel like I can figure out what to do with the other half of the egg (even though I’ve got scads of recipes that go one way or the other, I can never be Johnny on the spot about it).
But wait! I know now! I can make meringue. I rather enjoy making meringue now that I’ve got a stand mixer… it was a bit of a chore with my crappy old hand mixer back in the day. It’s way easier now (although I’ve spelled it wrong about 17 times writing this post and had to go back and fix it).
And meringue is cool for a different reason… other than being a pain to spell.
I’ve talked before about how I’ve found happy substitutions for pretty much all baked things that use butter for my kid, but there’s still one that I haven’t worked out a substitution that I’m happy about: the old-fashioned chocolate chip cookie.
Chocolate chip cookies are fussy birds, if you haven’t noticed from some of the photos of entire sheets of cookies done different ways and the differing sorts of heights, textures, and chewiness that results from something as simple as the texture of the butter or refrigerating the dough overnight. While my on and off again experimentation has always yielded a perfectly edible batch, it’s kind of meh and there’s always something not quite right.
It’s always cranky when I don’t use butter or the very gross hydrogenated shortenings; it’s a very bad playdate with coconut oil. No matter what I try, it’s always too crisp, or too flat, or lacking in flavour somehow.
Fine, be that way.
Don’t talk to me, old-school chocolate chip cookie. You are dead to me. You’re passe anyway.
The problem is, I have all these chocolate chips to use up. But you know what? Instead of trying to make you work out for a kid with severe dairy allergies, I will make these sweet little Chocolate Chip Meringue Cookies from the Egg Farmers of Ontario that have NO BUTTER OR MARGARINE in them whatsoever.
But they’re also very pretty and Christmassy.
- ⅔ cup granulated sugar
- 2 tsp cornstarch
- 3 egg whites, at room temperature
- ½ tsp white vinegar
- ½ cup mini semi-sweet chocolate chips
- 3 tbsp cocoa powder
- Cocoa powder or sprinkles (optional)
- Preheat oven to 300°F (150°C). Line 2 large baking sheets with parchment paper.
- In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tbsp (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.
- Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers
- To make Mocha Meringues, add 1 tsp instant espresso coffee powder to the cocoa powder before folding in.
Of course, maybe you’ve got the opposite problem, and you’re making these cookies first and trying to figure out what to do with the yolks. Well, I’ve got an eggnog by the cup recipe that you could triple. But maybe eggnog’s not floating your boat (can’t imagine why; real eggnog is amazeballs). You’re in luck though anyway cause the Egg Farmers of Ontario sent me a double set of recipes, and this one uses only egg yolks.
Disclaimer: I received compensation from the Egg Farmers of Ontario to share their recipes and photos. But their recipes are pretty awesome and simple, so it’s not really a hardship to share them. Check out their site for more simple and delicious recipes using eggs, and know that you’re supporting your local farmers when you use them!