One year, I hosted all of my in-laws for Christmas. I mean all of them. My brother-in-law was coming home from his 2-year mission for our church from Spain just a few days before Christmas and Utah was the welcome home spot. I love hosting, so it was fun mixed with a lot of crazy loud kids.
My husband and his siblings always sing when they are together, and my father-in-law had fallen in love with the Pentatonix song “That’s Christmas To Me”. So they sang it all that Christmas break. It’s beautiful song, but we laugh now when we hear it because it was song quite a bit that Christmas.
Let’s go back a bit though. Remember that plastic Christmas tree platter my grandma would bring to our Christmas buffet dinner filled with an assortment of cookies? Well, these forget-me-nots were always on there as well as the buttercrunch. And in the words of that wonderful Pentatonix song, this cookie is “Christmas to Me”.
My mom, grandma, sister, and I always make these cookies. It’s a crispy meringue cookie filled with chocolate chips. The center is soft and marshmallowy, and they literally melt in your mouth. I made one batch this year and they were gone in a day. I say that’s okay because they are made with egg whites, so that means they are full of protein, right? These delicate cookies only have 3 ingredients, but do take time to dry out in the oven so make sure to make them when you don’t need the oven for something else. Overnight is perfect.
- 4 egg whites
- 1 1/3 cup sugar
- 2 cups chocolate chips, preferably mini
Preheat oven to 350. In the bowl of an electric mixer, fitted with a whisk attachment, whip the egg whites until light and fluffy. Gradually add the sugar and then whip until stiff peaks form. This part takes a while, but make sure to keep an eye on it. Once stiff peaks form, fold in the chocolate chips.
Drop spoonfuls of meringue onto a cookie sheet fitted with a silicone baking mat, parchment paper, or a brown paper grocery bag (weird, but it works!). You can place each spoonful close together as these cookies will not spread out. Place in the oven and immediately turn off the oven. Let them stay in the oven with the door closed for at least 4 hours or overnight. Store in an airtight container at room temperature.