Jenny Brown's Cloud Cookies

These simple but magical meringues are a great way to use up the egg whites left over after you make a custard pie. They've become a holiday tradition at our home even though I rarely make custards anymore.

Because they are best if left in a cold oven overnight I make them when all my other holiday baking is done.

Ingredients

2 egg whites
2/3 cup super fine sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup (6 oz) semisweet chocolate chips
1 cup chopped nuts (Optional. I prefer pecans)

Directions

Preheat oven to 350 degrees. Cover cookie sheets with aluminum foil.

Beat egg whites in small bowl using an electric mixer until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add vanilla and salt. Stir in chocolate chips and nuts.

Drop meringue by rounded teaspoonfuls onto foil-covered cookie sheets. Place in preheated oven. Turn the oven off immediately and don't open the door for at least 6 hours or overnight.

NOTE: If you plan to roast a turkey early the next day, put a sticky note near the oven control to remind yourself that the cookies are in the oven so you don't turn the oven on before you remove the cookies!

SOURCE: Family Circle 10/25/1983 (credited to Mrs. John E. Banks, San Antonio TX)