Christmas time in my husband’s childhood house was always full of hustle and bustle. My mother-in-law is one in a million and could sing this lady’s praises all day long. She truly does it all and just keeps going.
So for special celebrations and holiday time, this is truly her time to shine. She does everything up perfectly and makes it look so simple. I am constantly in her awe. I remember the first year I was dating my husband and I was included in their family celebration, how not only I was welcomed in with open arms, but just how truly inviting her home was. From the decorations, to the presents (I was with for only a few months and was given gifts) to the food (dinner and desserts), it was just a wonderful, good old fashioned Christmas (Bing Crosby had nothing on his mom).
One of her specialities are called Meringue Teaser Cookies (my husband always just calls them Meringue Chip Cookies). I had never seen or tasted anything quite like them. They were like white sugary crunchy cookies from heaven (can’t explain them any other way). They are for those who have a sweet tooth and love chocolate (I am both and have I mentioned the chocolate??).
Simply put, these cookies are nothing short of amazing. I have now made them myself from her recipe for our home and we just love them. If you don’t believe me, please do try the recipe below. I dare you not to love these. One simple thing, you need either a hand mixer or a KitchenAid Stand Mixer (I have this machine and one of the best gifts ever given to me). Otherwise, these cookies are fairly straight forward and easy to make. The waiting is the worst part, but promise it is very much worth it!!!
- 2 egg whites separated and at room temperature
- 2/3 cup sugar “superfine”
- 1 teaspoon vanilla
- 1 package or 6 ozs. of mini chocolate chips
- pinch of salt
- Preheat Oven to 350 Degrees.
- Cover Cookie sheets with Aluminum foil.
- Beat Egg Whites until foamy.
- Gradually beat in sugar until stiff peaks form (about ten minutes on the highest setting of 10).
- Add vanilla and salt.
- Fold in chocolate chips.
- Drop by teaspoonfuls on foil.
- Place in oven.
- Turn oven off immediately .
- Don’t open the oven for at least 6 hours or overnight.