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Serves/Makes:3 dozen cookies

  • 2 egg whites
  • 1 pinch salt
  • 1/4 cup (60 ml) white sugar
  • 1 tsp (5 ml) vanilla
  • 1 cup (225 ml) chocolate chips
  • Preheat over to 325 degrees (175 C.).
  • Beat egg whites with the salt until foamy.
  • Slowly add sugar, one tbspful at a time, beating after each addition until the meringue stands in stiff peaks.
  • Stir in vanilla and fold in chocolate ships.
  • Drop by tspfuls onto a lined (with parchment) baking sheet and place in preheated oven.
  • After 2 minutes turn of the oven.
  • Leave meringues in oven overnight.
  • Remove from pan and store in cookie tin lined with paper towel.

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