When I met Linette Liebling we discovered that we had three good friends in common. The more we got to know each other, it seemed there was barely a soul I knew who Linette didn’t also know, no matter how remote. When Linette sent me this recipe, I asked her who Annie was. When she told me, I realized I had gone to high school in New York with her. Of course.
Annie Fischel's Meringues
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Ingredients
- 2 egg whites, at room temperature
- ¾ cup sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) semi-sweet chocolate chips
- ¼ cup lightly toasted and cooled, chopped walnuts
Instructions
- Preheat the oven to 300 degrees.
- Line a cookie sheet with parchment paper or a silpat/exopat.
- Place the eggs in a large mixing bowl and beat until soft peaks form.
- Gradually add the sugar, salt and cream of tartar.
- Using a wooden spoon, gently mix in the chocolate chips and walnuts.
- Drop by rounded spoonfuls onto the prepared sheet and transfer the cookie sheet to the oven.
- Bake until firm and dry, about 25 minutes.
- Transfer to a wire cooling rack