Easter may have come and gone, but we're still talking eggs.
Really, we can't get enough Easter food. We're thinking about starting a grassroots campaign to keep Cadbury Cream Eggs in stores year round.
Seriously WHY are they only Easter time treats?! We guess we'll just have to keep stockpiling them to ensure our supply doesn't dwindle before next year. Which reminds us about our candy corn stash...
But we're not talking candy corn (although it also should be a year round food), we're talking eggs. Egg whites. We know! Healthy!
Like protein and low cal and all that business. Nevermind that we added some sugar. Just a teeny bit really.
Ok and yes there is a smidgen of chocolate. And almonds. But almonds are super for you. Yup. Good fats.
Really. Look it up. Good fats and protein.
So really, we just made you healthy cookies. You're welcome. You know, since you may or may not have had 4 Cadbury Cream Eggs yesterday. In the spirit of the holiday of course.
Chocolate Almond Meringues
Makes 14 cookies
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup sliced almonds, toasted
Preheat oven to 275 F. Line 2 cookie sheets with parchment paper.
In an electric mixer fitted with the whisk attachment, whip egg whites on high speed until foamy. Add cream of tartar and continue to whip until soft peaks form. Gradually add sugar very stiff peaks form. Mix in vanilla, then fold in chocolate chips and almonds. Drop generously sized tablespoon scoops onto prepared cookie sheets, spacing 2 inches apart.
Bake until completely firm and just slightly golden, about 45 minutes. Turn off heat and allow meringues to dry in oven for an hour. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.