Just Beat It…Just Beat It…

My all-time most requested cookie just happens to be Passover friendly.  It also happens to be low fat, gluten free, and low calorie (as long as you have self control).  It takes 10 minutes to prepare.  You can even make it before you go to sleep and leave it in the oven all night once it’s done baking.  It’s light and airy and it melts in your mouth (literally). It makes grown men fight over the last one (I’ve had to bitch slap both my younger brother AND my cousin on more than one occasion over these cookies).  It’s the first cookie I ever made and the one that officially earned me my baking “street cred.”  He’ll never admit it but I’m pretty sure my husband first fell in love with me immediately AFTER tasting these cookies.  

If there was a high school for cookies, this cookie would definitely be the captain of the cheerleading squad and dating the varsity quarterback.  It’s THAT good.  And for my Easter-friendly friends, you definitely don’t have to be celebrating Passover to indulge in my most popular cookie. 


whip it real good!

whip it real good!


  • 3 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ bag chocolate chip morsels


  1. Preheat oven to 275 degrees F. Line two cookie sheets with aluminum foil
  2. In a mixing bowl set at high speed with the whisk attachment (click on the above GIF to view), beat egg whites and cream of tartar until soft peaks form.  It needs to look like SOFT AND AIRY shaving cream.  Don’t rush this…it could take a few minutes.
  3. Slowly add in sugar, ¼ cup at a time.  Beat very well after each addition until sugar completely dissolves and whites stand in stiff, glossy peaks.  It will look like REALLY THICK shaving cream.
  4. Beat in vanilla.
  5. FOLD in chocolate chips gently with a rubber spatula.
  6. Scoop spoonfuls of meringue onto foil-lined cookie sheets in 2-inch mounds about 1-inch apart.
  7. Bake for 45 minutes.  Turn off oven BUT DO NOT OPEN!!! Set your timer for 45 MORE minutes to let the meringues dry completely.  I make these at night and leave them in my oven overnight.
  8. Gently peel meringues off foil.

The only problem with this cookie is that you can never make enough and there are never leftovers.  In fact, I’ve been searching through my entire photo library for a picture of an uneaten meringue to show you.  They never last long enough to take a picture.  With that said, I’m shamelessly “borrowing” a picture from another blog to illustrate what the finished product looks like (photo cred:  Lisa at myownsweetthyme in Tennessee.) Meringue



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