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<title>Meringue Cookies</title>
<!-- Changed by: Jennifer Snider, 19-Oct-1995 -->
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<b>From: </b><a href="mailto:lull@acm.org">Barbara Lull</a><br>

<center><h3>Meringue Cookies</h3></center>

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<dl>
<dd>2 Egg Whites
<dd>1/8 tsp. Salt
<dd>1/8 tsp. Cream of Tarter
<dd>1 tsp. vanilla
<dd>3/4 cup sugar
<dd>6 oz.pkg. semi-sweet chocolate chips
</dl>

<p>
Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

<p>
This recipe can be doubled, but if you do that don't double the
chocolate chips. Best if used in a few days.

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<!--#config timefmt="%A, %B %d, %Y"--> <h4><i>Last modified: <!--#flastmod
file="meringue.html" --></i></h4> <address><a
href="mailto:jenni@godzilla.eecs.berkeley.edu">jenni@god
zilla.eecs.berkeley.edu.</a>

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