A tasty meringue cookie, these are based off of a cookie served at the Travis House at Colonial Williamsburg, where they have chopped pecans – I subbed in chocolate chips, because of course I did. I also used King Arthur’s 1-1 gluten free flour instead of ‘regular’ all-purpose flour and it worked fine.
Keep in mind that it’s easier to separate eggs when they’re fridge temp, but easier for them to beat up at room temp, so you’ll want to separate your egg a while before you get started, to allow the white time to warm.
Ingredients:
- 1 egg white, at room temperature
- 1 cup brown sugar
- pinch of salt
- 1 level tablespoon flour (gf if needed)
- 3/4 cup chocolate chips, or chopped pecans
Preheat your oven to 350 and line a baking sheet with parchment/a silpat.
In a mixing bowl, beat the egg white until stiff peaks form.
Well that looked more clear when it was smaller…
Gradually beat in the sugar, then the salt and flour.
Neat origami measuring spoons from a friend! They fold to multiple sizes!
Stir in the chocolate chips by hand.
Scoop tablespoons of batter onto the prepared sheet, giving them 2″ in between. I used my smallest dough scoop, a bit rounded.
Bake for 15 minutes, cool slightly, then remove from the pan.
They’re crisp, but with a bit of chewiness in the middle – quite delicious for something so simple!
Travis House Cookies
With some substitutions from the Cookie Madness recipe.
- 1 egg white, at room temperature
- 1 cup brown sugar
- pinch of salt
- 1 level tablespoon flour (gf if needed)
- 3/4 cup chocolate chips, or chopped pecans
Preheat your oven to 350 and line a baking sheet with parchment/a silpat.
In a mixing bowl, beat the egg white until stiff peaks form. Gradually beat in the sugar, then the salt and flour. Stir in the chocolate chips by hand.
Scoop tablespoons of batter onto the prepared sheet, giving them 2″ in between. Bake for 15 minutes, allow to cool slightly, then remove from the pan.
sparecake 