These are a favorite holiday cookie from my childhood, my Nana made them every year. I was so sad when we went dairy-free, as it was then impossible to find dairy-free mini chocolate chips. Thank goodness for Enjoy Life chocolate chips! You can also make them with regular sized chocolate chips, but they are even yummier with the mini chips.
I am hopeless with meringues – they always end up sticky, but these appear to be foolproof. You should still try to avoid baking them on wet days, but otherwise they are incredibly easy and keep very well in an airtight container.
These cookies are gfcf, wheat, gluten, dairy, soy, corn, tree nut, peanut, fish, and shellfish free. and delicious!
- 2 egg whites
- 3/4 cup sugar
- 1 tsp vanilla
- 1 tsp salt
- 1 10oz bag mini chocolate chips
Preheat oven to 370 degrees F. This is NOT a typo!
Beat the egg whites with an electric mixer.
Sloooowly add the sugar, vanilla, and salt to the eggs. Continue to beat eggs until they form stiff peaks.
Fold in the chocolate chips.
Line two cookie sheets with parchment paper, Reynolds Release, or silpat.
Drop teaspoonfuls of batter onto the sheets. You want small, snowdrops. They still work if they end up larger because you have “help” from children, though.
Put the cookie sheets in the oven, and TURN IT OFF. Then walk away. This doesn’t require an oven with a pilot light or anything – it works fine in electric ovens
Leave them there overnight (ideally), or for at least 5 hours. I do it overnight, as otherwise I would be tempted to check on them. Put a sticky note on the oven to remind people that they may not open the oven.
Take them off the cookie sheets in the morning and place in an airtight container. Give as many as survive your hungry family to your most loved friends and family.