Meringue Chip Cookies

After the making the butterscotch pie (find that recipe in our archive), I was left with the perfect amount of egg whites to whip up these sweet little cookies. And look at how beautiful this recipe card is, I can just imagine it being made in Gramma’s kitchen.

We followed the recipe for half of the cookies, and then experimented with a marbled option for the other half. The only difference was that we melted the chocolate chips and folded them in.

The classic meringue chip cookies held their shape better than the marbled version, but my kids enjoyed the flavor in the marbled ones just a little bit more. Perfect afternoon snack.

Meringue Chip Cookies

Eve Lindeman 1965 “Num”

First, preheat over to 425 degrees F. Then beat 3 egg whites and add a dash of salt until stiff. Gradually add 1 cup sugar and beat again until stiff. Fold in 1 teaspoon vanilla and 1 package (1 1/4 cup) chocolate chips. Drop by teaspoon on well greased cookie sheet. Turn off oven and put in cookies. Leave in oven 2 to 3 hours to set. Yield 4 1/2 dozen.

Note: In order to get all the batter in the oven at the same time, cookies may be placed fairly close together, as they spread very little.

Recipe almost same: 3 egg whites, salt, 1 cup confectioners sugar, 1/4 c saltines crushed, choc chips.

I asked mom about Eve Lindeman, the author of the recipe, “Her name is pronounced Ev… she was the wife of Dad’s army buddy, best man, and buddy til he died. We played with their kids whenever our folks got together.”