Comment on this recipe
"These were a favorite when my children were little and now the grandchildren request them when we visit.
"Because two egg yolks equal one egg, I usually make chocolate chip, brownies, or other cookies at the same time.
"My mother made these for my sister and me when she had leftover egg whites, but, of course, there were no chocolate chips invented yet. And she kept the oven on, so they were sometimes light tan in color and were called meringues."
2 egg whites
1/2 cup tiny chocolate bits
2/3 cup sugar
Preheat oven to 375 degrees. Whip egg whites until stiff. Add sugar very slowly and beat until mixture stands in peaks. Stir in chocolate bits. Drop on ungreased baking sheets.
Put in preheated oven and turn off immediately. Forget them for 5 hours or overnight. Do not peek! Makes 48 cookies.