Okay, if you tried the Bibik recipe, you will be left with a large amount of egg whites. There are a ton of things you can do with egg whites so don’t fret! Here are a couple of meringue style cookies that are delicious – Coconut Meringue and Chocolate Meringue. Both similar, but my favorite is the coconut.   Not quite a macaroon, not quite a cookie – deliciously chewy or crispy as the days go on!  This is also the last post for the 2023 Christmas Treats.  I want to wish you all the very best for the Christmas Season or whatever you celebrate!  And, here’s to a Happy and Safe New Year filled with good luck and good health!  

Really simple, all you need is a clean whisk – manual, hand or stand work best. Because I made a few different varieties and over a couple of days, it wasn’t enough for me to use the stand mixer, so I opted for the hand mixer.  If you are only making one type of meringue cookie, I would use the stand mixer with the whisk attachment.  I want more cookies on my table so I did a couple of versions. If your egg whites are not firming up, use about 1/8 teaspoon Cream of Tartar, when you are whipping them.  It is absolutely imperative the bowl you are using to store and the whisk are absolute clean – no yolk whatsoever.  Egg whites don’t whip up with anything in them.    

Only add the vanilla-sugar mixture after the egg whites get foamy and white, and only a little a time.  When you do the folding part, be gentle.  You have just finished aerating the whites to cloud status which yields a delicate interior.  Will you fail?  Maybe the whisking course, but you will have a delicious fail.  I want you to love to cook and bake – consider this encouragement :)!

You could also use egg whites in your breakfast the next morning.  I used (remember I had a couple of tries at this before you saw the pictured version) some for Goan scrambled eggs (of course there was bacon!).  I did add 2 whole eggs to 10 whites.  You don’t have to, it’s a choice.  A very good choice!!  Tons of other options from cakes to mousses, sweet to savory – google it!  As always – enjoy!! 

Coconut Meringue
Ingredients
3 (90g approximately) large egg whites
1 cup sugar
1 teaspoon vanilla extract
3 cups shredded coconut – I used 2 cups unsweetened and 1 cup sweetened

Direction
Preheat the oven to 325f, line two baking trays with parchment – set aside
Mix the sugar with the vanilla – set aside
Using a stand or hand mixer with the whisk attachment, beat the egg whites until foamy and white
Slowly add the vanilla/sugar mixtue and continue to whisk until stiff peaks form 
Add the coconut in 2 batches, and using a spatula, gently  fold until completely mixed – try not to deflate the whites
Using two spoons (I used teaspoons), scoop up some batter with one spoon and use the other spoon to slide it onto the parchment lined tray – repeat until you have used all the batter
Bake for 18 – 20 minutes – you want a thin crispy layer outside but softer in the middle, so don’t over bake them
Let them cool completely before carefully removing them from the parchment – especially if you have taken it out at the minimum time and have a softer chewier insideon high 

Chocolate Meringue Cookies
Ingredients
1/2 cup (120g approximately) egg whites
1/2 cup sugar
1 tsp vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup chocolate chips – white, milk or dark

Directions 
Preheat the oven to 300f, line two baking sheets with parchment – set aside
Mix the sugar with the vanilla – set aside
Using a stand or hand mixer with the whisk attachment, beat the egg whites on high speed until it gets foamy and white
Slowly add the sugar/vanilla mixture and continue to whisk until stiff peaks form
Add the chocolate chips (or addin of your choice) and using a spatula, fold in the chips – try not to deflate the whites
Using two spoons (I used teaspoons), scoop up some batter with one spoon and use the other spoon to slide it onto the parchment lined tray – repeat until you have used up all the batter
Bake for 35 – 40 minutes checking at 35 – you want a slightly crispy crust with a softer interior, the longer it bakes, the crunchier it will become – still delicious though
Let cool completely on the tray before moving to storeÂ