James continues to make us laugh. Two weeks ago he was here for his English class and I gave him a sampling of Christmas cookies I had obtained from a cookie exchange that day. He quite enjoyed sampling each one and later asked Dave (out of my hearing range) that if he had to choose between a girl who was really pretty or one who could make really good cookies-- which one would he choose to marry? When Dave reversed the question, James told him it was more important to marry one who could make really good cookies. (Dave told James he married both in me:) So, at the end of the lesson, James asked me if I could teach his grandma to make cookies. I had already taught her to make my favorite oatmeal craisen ones, but it was time to bring out the "snowflakes". What are they? Well, most people call them meringues, but Dave has re-named them snowflakes. (Because they are light and fluffy and taste like mint). Let me tell you, they are tempermental, and as yummy as can be. I think I put my pregnancy weight back on simply by eating too many of these the past couple of weeks!
So, we called in the troops- James, Lucy and Grandma, to make cookies.
They had lots of fun making and eating (as did we all), and had lots of cookies to pass along to my neighbors. Google translate is an amazing tool that Dave just uploaded the recipe in English and then gave it to them in Chinese.
Someone in particular really really likes them!
Oh, I forgot to mention that this recipe is an old family heirloom- my great-aunt Alice's in fact. When I told this to James he passed on the info to his grandma, only he told her that only people in my family could make it. So, I hope in passing along this secret information, I'm not breaking any special traditions! (the cookies in the photos didn't come out right, I think the oven was too hot. They are supposed to remain white, but even when a little bronzed, they are still delicioso!)
So here is the recipe in English:
Beat 2 egg white until stiff, then add 1/8-1/4 tsp cream of tartar and beat till the pigs fly home, setting the eggs, slowly add 3/4 c white sugar and 1/2 tsp. mint extract. Stir in 1 cup mini chocolate chips. Drop on parchment paper and cook for 20 minutes at 320. I make sure the eggs aren't cold and add the sugar super slow. Make sure the beaters and bowl are really really clean and really really rinsed and dry. No soap, not a hint of grease.
And, for my Chinese audience:
2蛋清，加入1/8-1/4茶匙塔塔奶油打至僵硬，然后慢慢加入3 / 4杯白糖和1 / 2茶匙薄荷提取物。 拌入1杯迷你巧克力芯片。 放置20分钟，320羊皮纸纸张和厨师。 它帮助，如果鸡蛋温度在室温。