
Chocolate Almond Snowdrops-Betty Williams
¼ t. cream of tartar
1/8 t. salt
4 lg. egg whites
¾ cup sugar
1/3 cup sliced almonds
1/3 cup semisweet minichips.
Cocoa to dust tops
Preheat oven to 275 degrees. Beat first 3 ingredients in a large bowl until foamy. Gradually add sugar 1 T. at a time until stiff peaks form. Do not under beat. Fold in almonds and chips. Drop by rounded tablespoons on parchment paper lined cookie sheets. Place one pan on bottom and 1 on middle oven rack. Bake 30 minutes and rotate pans. Bake 30 minutes more. Yield 4 dozen.