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Crisp meringue-like chocolate cookies with a hint of ginger. They disappear very quickly from platters because their taste and texture are so appealing. Substitute Oreo crumbs for ginger, if you prefer.

Servings: Makes about 80 cookies


1 cup chopped bittersweet chocolate or chocolate chips

3 egg whites

Pinch salt

1 cup granulated sugar

1 cup ginger cookie crumbs

½ tsp. vanilla extract


Preheat oven to 350 F. In a heavy pot on low heat, melt chocolate, stirring occasionally. Remove from heat; cool for 5 minutes.

Beat egg whites and salt with an electric mixer or whisk by hand until stiff but not dry. Gradually beat in sugar until thick and glossy.

Fold in melted chocolate, cookie crumbs and vanilla. Drop by heaped teaspoon onto parchment-lined cookie sheets. Bake 10 to 11 minutes or until crisp on outside. Cool 2 minutes on sheets, then remove to wire rack.

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