We have been quite busy and I’m looking forward to escaping it all with my hubby and children this Easter. Normally we stay in town and visit with my extended Colorado family, but this year we are packing it up and road tripping to Santa Fe, New Mexico. I’m looking forward to a laidback spiritual vacation. I spent Easter one year in Santa Fe in my 20’s and I loved the artsy vibe and adored the rich history. I’ll never forget the pilgrimage I witnessed to Chimayo. Chimayo is a village with a small shrine named El Santuario de Chimayó. That chapel is very spiritual and I look forward to visiting it again. I remember being amazed by the hundreds of people walking miles to reach Chimayo. Some walked from as far away as Albuquerque, and some were barefoot and carrying heavy wooden crosses reenacting the walk Jesus made on his way to Calvary. It’s a sight that I will never forget and gives me goose bumps when I think about it.
These festive meringue cookies my mother-in-law made reminded me of cascarones and Easter, and memories of my first trip to Santa Fe–Its funny how food can bring back so many recollections. These meringues also known as “pedos de monja” (nun’s farts) are white, airy, and light with a little chocolate chip kiss surprise inside. This recipe was torn out of a 1970’s magazine (magazine unknown) and she had never made this recipe and was holding onto it for a special occasion, and made them over Christmas. When I tasted one I knew I needed to share them with you for Easter. I knew they would be the perfect dessert for Easter whether you are celebrating at home, needing a simple dessert for a potluck, or a little dessert to pack for a road trip, like I’m doing this year.
These meringue cookies are super simple. This is one of those basic drop cookie recipes. For some added fun you can add a few drops of food coloring to suit your special occasion–purple, pink, green, and blue for Easter, pink for Valentine’s Day, pink and blue for a baby shower–the possibilities are endless!
These meringue cookies do not require any special skill or equipment. Just make sure you don’t get a single speck of egg yolk in the egg whites and that’s about as complicated as it gets.
Whatever your plans, we hope you have a great Easter!
Chocolate Chip Meringue Easter Cookies
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup superfine sugar
- ½ cup semisweet chocolate chips
- ¼ cup chopped nuts, optional
- Preheat oven to 300 degrees F.
- Beat egg whites, cream of tartar and salt together in a small bowl until soft peaks form. Add vanilla. Add sugar gradually, beating until stiff. Fold in chocolate chips and nuts (optional).
- Drop by teaspoonfuls 2 inches apart on ungreased parchment paper laid on a cookie sheet. Bake until dry, about 25 minutes.
- Let cool slightly before removing from paper. Set on rack to cool completely before storing in airtight containers.