As a baker, I am often left with too many egg whites. I don't throw them out. I use them to make treats like these meringue cookies. They're so simple yet delicious. They are crispy on the outside but chewy and fudgy on the inside just the way I like it. The few ingredients needed yield a big batch. I can make these often and still keep my costs down. How good is that?
I ditched chocolate chips the recipe called for. I wanted them plain and simple. I opted to garnish the cookies with sprinkles instead. They definitely added a nice touch.
