By JULIE WHITE
Light, crunchy, delicious and easy! These are popular with non-sweet eaters. They do teach you a bit of patience though, as you need to let them bake in residual heat in the oven for at least four hours. They would make a great Valentine’s Day treat.
Ingredients:
- 2 large fresh egg whites, at room temperature if possible
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamon (important ingredient)
- 1 teaspoon white wine vinegar or apple cider vinegar
- 1 teaspoon cornstarch
- 1/2 cup mini chocolate chips (semi-sweet or dark chocolate)
- 1/2 cup chopped pistachios
Directions:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Whisk the egg whites and salt in a clean bowl with a mixer until soft peaks form.
Gradually add the sugar and beat till the peaks are stiff. Fold in the remaining ingredients by hand until completely blended. With a small scoop or spoon, drop tablespoon size mounds onto prepared cookie sheet.
Place the cookies in the preheated oven. Shut the door and turn off the oven. Let them do their thing for at least four hours or longer. No peeking.
Put a little Post-it on the oven door to remind yourself they are in the oven. Enjoy the crunchy, crispy cookies.
[Correction: On the last month recipe for green pozole, I left out an important component: 32 ounces of chicken broth needs to be added to the recipe.]
