2 cups semisweet chocolate pieces
3/4 cup margarine or butter softened
3/4 cup powdered sugar
2 eggs separated
1 1/2 teaspoons vanilla
1 1/2 cups quick or old fashioned oats uncooked
1 1/2 cups all purpose flour
1/4 teaspoon salt (optional)
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
In small saucepan, melt 1 1/2 cups chocolate pieces over low heat
-- cool slightly.
In large bowl, beat together margarine and powdered sugar until
light and fluffy;
blend in melted chocolate, egg yolks and 1 teaspoon vanilla. Stir
in combined
oats, flour and salt; mix well. Shape into 1/2 inch balls.
(Do not let dough stand more than 30 minutes
before forming into balls.)
Place on ungreased cookie sheet. Press cookies into flat circles
with palm of hand.
Heat oven to 325 degrees. In small bowl, combine egg whites, remaining
vanilla
and cream of tartar. Beat at high speed on electric mixer until
soft peaks form.
Gradually add granulated sugar; beating until stiff, glossy peaks
form. Blend in
remaining vanilla. Fold in remaining chocolate pieces.
Top each cookie with 1/2 teaspoon meringue.
Bake 12 to 15 minutes or until meringue becomes firm and light golden
brown.
Imediately remove from cookie sheet to wire rack.
Store in loosely covered container. Makes 80 cookies
Schmitty
