Big Kid Nighty-Night Cookies
If you have a standalone electric mixer, Nighty-Night Cookies are one of the easiest treats you can bake from scratch. They are light as air, with chocolate hidden inside. When my daughter was a child she called them “angel kisses.” The recipe uses French meringue, the simplest style of meringue to prepare. This is a way to introduce the stand mixer to children 8or older; explain that it is very important to keep hands away from the whisk attachment when the motor is running.
Yield: About 20-22 cookies
INGREDIENTS
2 large egg whites
Pinch of salt
2/3 cup granulated sugar
3/4 semisweet mini-size chocolate chips Optional: 1 teaspoon vanilla, see cook’s notes
Cook’s notes: I like to keep them bed-sheet white, so I omit the vanilla. It’s your choice.
PROCEDURE
1: Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
2: In an electric stand mixer, beat egg whites until foamy on medium speed. Add salt and increase speed to high. When soft peaks form, add 1tablespoon sugar (away from the whisk attachment) and beat 30 seconds. Repeat adding sugar 1 tablespoon at a time and beating 30 seconds afterwards until all sugar is added. After all sugar is added, beat 1 minute on high speed. Fold in chocolate chips and, if using,
vanilla. Drop tablespoon-size portions onto prepared sheets. I use 2 soup spoons — 1 to scoop and the other to push the batter off the spoon.
3: Place in middle of preheated oven. Turn off heat and allow cookies to “bake” overnight with the oven door closed. Or, bake in a 325-degree oven for about 25 minutes. Cool.
Source: “The Big, Fun Kids Baking Book”