Wednesday, June 30, 2010

Mallow Nirvana

Some of the greatest merits of making homemade cookies are as follows: eating the cookie dough out of the bowl, the smell & anticipation while the cookies are baking, and that first bite of an [almost too hot to handle] mushy, gooey cookie straight out of the oven. Plus, everything just tastes better when you've made it yourself.

Now, I have to say that I'm pretty passionate about my chocolate chip cookies-- they're tough to beat. That's not to say that I'm not willing to branch out and take some risks in the cookie making department (I know, I live life on the edge). However, sometimes I surprise even myself.

My new favorite-- you might even call it a bit of an obsession, as I have made them twice in the last few days, and am contemplating making them again-- is a cookie that: 1) You can't eat the dough, 2) You can't smell baking in the oven, 3) You can't eat hot, and 4) Doesn't even involve butter. I know, you're less than intrigued, aren't you??

These mysterious new gems that have found a soft spot in my heart are meringues called Nighty
Night Cookies-- something that my mom used to make, and for some strange reason, I used to turn my nose up at.

You preheat the oven, whip up the batter just before bed, throw them in & turn off the heat. When you wake up in the morning, it's tough not to eat a dozen cookies for breakfast. They are like marshmallows that have died & gone to heaven-- glorified & perfected little soft, crumbly vanilla pillows, flecked with chocolate & nuts (if you want-- and trust me, you do). They are light, amazingly delicious, simple and addictive. In fact, I think I'm going to stop writing about them, and go eat one-- there's only 4 left, and I don't want to give Chris the satisfaction.

Oh, and here's the recipe:
-2 egg whites
-a pinch of salt or cream or tartar
-2/3 cup sugar (I like to use just a little less)
-1tsp vanilla
-2/3 cup chocolate chips
-2/3 cup chopped nuts (walnuts, pecans)

Preheat oven to 400. Spray/grease a baking sheet (2 if you want to double the recipe-- which you do). Beat egg whites on low in a clean mixing bowl until foamy. Add a pinch of salt/cream of tartar. Beat on medium until soft peaks form. Keep beating, adding sugar, one Tbs at a time (about 20 seconds in between each addition), until stiff & glossy. Add vanilla & beat about 20 more seconds. Gently fold in chocolate chips & nuts. Drop batter in Tbs sized mounds on baking sheets (with about 1 inch in between). Throw them in the oven & turn off the heat, leaving the cookies overnight, or for at least 6hrs. Don't peak or open that oven door!!


Alex Waidley said...

I love meringues! I love tartine's so hard! I would love to try yours

Anonymous said...

The biggest problem is - what do you do with the yolks??? Make pudding!

Samantha said...

Yum! I've never made cookies like this before, but you inspired me to try them, and we're eating them at our staff meeting today! I love the chocolatey nutty chunks.