|Amount||Measure||Ingredient -- Preparation Method|
|1/4||teaspoon||cream of tartar|
|1||cup||semisweet chocolate chips -- mini|
|1||cup||cranberries -- dried & chopped|
|Let the egg whites come up to room temperature. Soak the cranberries in the espresso. Heat oven to
275°F. Line 2 baking sheets with parchment paper. Put oven racks at upper
and lower middle.
In a stand mixer using the whisk attachment beat on low speed for about a minute until the egg whites look wet and frothy.
Add cream of tartar and salt and beat on low for about 30 seconds.
In a steady stream add half of the sugar and mix well. Increase speed to medium.
Add vanilla extract and beat until incorporated.
Continue adding sugar until all sugar has been added and mixed in well. Increase speed to high.
Beat until thick and glossy and the mixture holds stiff peaks. Be careful not to over beat.
Drain cranberries and add along with chocolate chips folding with a spatula being careful not to deflate it.
Drop by spoonfuls onto parchment paper.
Put cookies in oven. Bake 2 hours until cookies are dry. Don't open oven.
Cool on a rack for about an hour.
Notes: Make sure that no egg yolks get into the egg whites.
Makes 40 Cookies
|Per Cookie: 36 Calories; 1g Fat (29.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.|