It’s officially spring-time (as of Saturday) and that means tons of “Easter-themed” dishes are headed your way!While fall is my absolute favorite season, there is something about spring and its freshness that is so appealing. Being able to leave the windows open, and see the sun until 7:00 just makes me so happy! Plus, it gives me an excuse to bake fun pastel desserts! They are just so happy and fresh and so when I decided to whip up some meringue I knew I wanted them to scream spring-time. And these might honestly be my new favorite cookie!
Delicate on the outside and filled with tiny chocolate chips on the inside, these are definitely a twist on the classic chocolate-chip cookie. But so fitting for spring! I made two batches of these and because I had so many extras I brought them into work and let me just say, they were SUCH a hit!
This is definitely a winner. And in case you are under the impression that meringue is difficult, think again! These take very little time to put together and the hardest part is waiting the 30 or so minutes they take to fully cook in the oven!
And since I am definitely not a proficient baker, if I can make these, so can you!
Feel free to change the color, add-ins to fit your needs! These cookies were made to be adapted!
In fact, can’t you just imagine them in a cheery lilac color? Now, tell me what are some of your favorite spring traditions? Any of you headed off to an exotic location for spring break?
* Also, I am pretty new to Twitter and would love to have you follow along @blondechefblog!
- 4 egg whites at room temp
- 1 tbs. vanilla
- ¼ tsp. cream of tartar
- 1¼ cup sugar
- Green Food Dye (I used gel)
- ½ cup crushed pistachio's
- 8 oz. mini chocolate chips
- Add the egg whites to a clean/dry bowl along with the vanilla and cream of tartar.
- Using a hand mixer with a whisk attachment whisk on medium-high until the mixture forms soft peaks.
- Then, slowly add the sugar ¼ cup at a time (if you add it in too quickly the mixture won't stiffen up enough).
- Beat until the meringue forms stiff peaks and you can turn the bowl upside down without it spilling out.
- Gently fold in the chocolate chips.
- Add a drop of green food dye and gently fold until well distributed (add more depending on how saturated you want the cookies)
- Preheat the oven to 300
- Using a cookie scoop, evenly space the cookies about 1 inch from each other on a parchment-lined baking sheet.
- Top with the crushed pistachios and chocolate chips
- Bake for about 35-40 minutes or until the outside is crisp.
- Serve immediately or keep in a dry container for up to a week.