Irene Kimble
2 egg whites
¾ cup sugar
1/8 tsp salt
1 (6 oz pkg.) chocolate chips
1/8 tsp cream of tarter
½ tsp peppermint extract
Beat egg whites, salt, cream of tartar, and peppermint extract until soft peaks form. Add sugar gradually, beating until stiff peaks form. Set aside 2 dozen chocolate chip pieces for toppers and fold in remaining ones. Cover cookie sheet with wax paper. Drop cookie mixture by the teaspoonful onto paper. Top with chocolate chip pieces. Bake at 300 degrees for 25 minutes or until done (light brown on bottom). Remove from paper while slightly warm. Makes 2 dozen.
"Memories: This was one of Mom’s Christmas recipes and my favorite at Christmas time. They are really simple cookies to make if you are good at whipping egg whites to the meringue stage and just melt in your mouth! I try to make these every Christmas, but I am not the best at getting the egg whites just right, but they are still good. Every year all the Saturdays of December were spent making candy and cookies for the holidays. The kids usually worked on the fondant and cookies and Mom made the fudge, pfeffernuts (your dad’s favorite), peanut brittle, divinity, fruitcakes, glass candy, and I am sure there are more that I am not remembering. We loved the fondant cause it was made in three colors, white, pink and green and we could make into shapes. We always put up our Christmas tree the Sunday before Christmas and took it down the Sunday after Christmas. Mom always took us kids shopping on the day after Thanksgiving so we could show her what we wanted. I don’t think she would even think of doing that now the way that day has evolved into “Black Friday.”
