In years past, this day has brought dozens of eager little kiddos to our doorstep. Their princess, ninja, knight, or fairy costumes being their ticket to cheap, highly refined chocolates and sweets.
I’ve always felt a tinge of guilt about this – in part because I am supporting Big Food; and because I am willingly subjecting these darlings to a barrage of toxic ingredients known to do damage to bodies, big and small.
This year looks a little different. Being at the end of a poorly lit road, away from the compact neighborhoods of suburbia, I am not expecting too many to ring our doorbell. So we decided to invite our friends to join us for an array of homemade confections instead.
Meringues, chocolate truffles and caramel popcorn are piled high on our table. Yes, they all contain more sugar than I would like anyone in our family to consume on any given night, but at least I am in control of the list and quality of ingredients.
Chocolate Chip Meringue Cookies
Prep. time: 20 minutes
Baking time: 2 hours
Makes: two dozen (24) cookies
4 large egg whites
3/4 cup confectioners (powdered) sugar
1/2 cup mini chocolate chips (fair trade, if possible)
1 teaspoon pure vanilla
1/4 teaspoon cream of tartar
1. Preheat the oven to 200 F degrees.
2. Place egg whites into the bowl of an electric mixer, or a large glass bowl; whip whites with an electric or hand mixer until fluffy.
3. Add the confectioners sugar and vanilla, and continue to whip until stiff peaks form.
4. Fold in the chocolate chips with a spatula.
5. Using a large spoon or ice cream scoop, dollop the meringue mixer onto two cookie sheets, twelve to a sheet.
6. Bake for two hours, and allow to cool in the oven before removing.
7. Note that if you make these on a humid or damp day, the meringues will soften considerably if left out.