Forgotten Mallow Cookies

All those mallow peas I found at the farm share Thursday were put to good use yesterday.  I boiled them, following the instructions in Edible Wild Plants by John Kallas:  for each ounce of mallow peas, 3 ounces of water.  I had 2 ounces, give or take.  This resulted in a very small amount of mucilaginous liquid.  Once cooled, I made a meringue of sorts.  The boiled mallow peas were added to a stir fry I made for dinner from some tofu and more of the farm share veggies:  bok choi, snow peas, scallions, and arugula, served over udon noodles.

In his book, he says he found he needed to use one egg white to start the process of making mallow meringue, so I did the same.  I beat one egg white to the soft peak stage, added 1/4 tsp. cream of tartar and then started adding the mallow liquid ("whites," he calls them) and 2/3 c. sugar for the cookies.  Once this was beaten to the stiff peak stage, I added a teaspoon of vanilla and some chocolate chips.  This was then dropped by the spoonful onto parchment paper and placed in a 350 degree oven, and the oven was turned off.  Overnight, they became cookies!  Mallow cookies!