Ingredients
- 2 large egg whites
- 2/3 cup sugar
- 1 generous cup real chocolate bits
Directions
Line two cookie sheets with metal foil. The foil is necessary because if the sheets have any grease at all on them, the recipe will not work. Preheat oven to 325 degrees. In small bowl of electric mixer, beat egg whites until foamy. Gradually add sugar, beating at high speed. Continue beating until meringue is very stiff. Fold in chocolate bits. Drop by teaspoonfuls onto prepared cookie sheets. Place sheets in pre-heated oven and turn oven off. Let sit in oven overnight. In the morning the confections will be crisp and dry. Makes about two dozen meringue candies.
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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Jennie Booth's Nighty-Nights