These are called Nitey Night Cookies because you put them in a preheated - but turned-off oven - overnight, and when you wake up, they're ready to eat! My mom used to make them for me as a kid and I thought it was great fun.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

361.7 calories; 4.1 g protein; 45.3 g carbohydrates; 0 mg cholesterol; 21.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the cookies sheet with parchment or a brown paper bag trimmed to fit. That helps in several ways by absorbing moisture,keeps bottoms from browning(remember the bottom of the oven is always warmer - heat RISES) and makes for easy removal(you peel the cookies off instead of scraping off with a spatula).And very important make sure you oven is at the proper temp. Not all ovens are accurate. Get an oven thermometer and test your oven then either get it adjusted professionally or adjust your temp setting according to the thermometer. and last but not least when making this type of cookie NEVER,EVER open the oven once the cookies are inside until the full time has elapsed. Now to the cookie! these are SO versatile you can do many many variations on these. Almost any extract or nuts, color of your choice from vibrant to the palest shades with food color, peanut butter chips, crushed or chopped candies, sprinkles or decors of your choice, shredded coconut, finely chopped dried fruits. Let you imagination go WILD. And for goodness sakes ENJOY!!! Read More
(81)

Most helpful critical review

Rating: 1 stars
03/28/2011
I followed the directions to the T. This morning it had a nice outside but the inside and bottom were still wet and raw. Bummer. Read More
(8)
39 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/04/2011
Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the cookies sheet with parchment or a brown paper bag trimmed to fit. That helps in several ways by absorbing moisture,keeps bottoms from browning(remember the bottom of the oven is always warmer - heat RISES) and makes for easy removal(you peel the cookies off instead of scraping off with a spatula).And very important make sure you oven is at the proper temp. Not all ovens are accurate. Get an oven thermometer and test your oven then either get it adjusted professionally or adjust your temp setting according to the thermometer. and last but not least when making this type of cookie NEVER,EVER open the oven once the cookies are inside until the full time has elapsed. Now to the cookie! these are SO versatile you can do many many variations on these. Almost any extract or nuts, color of your choice from vibrant to the palest shades with food color, peanut butter chips, crushed or chopped candies, sprinkles or decors of your choice, shredded coconut, finely chopped dried fruits. Let you imagination go WILD. And for goodness sakes ENJOY!!! Read More
(81)
Rating: 5 stars
04/04/2011
Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the cookies sheet with parchment or a brown paper bag trimmed to fit. That helps in several ways by absorbing moisture,keeps bottoms from browning(remember the bottom of the oven is always warmer - heat RISES) and makes for easy removal(you peel the cookies off instead of scraping off with a spatula).And very important make sure you oven is at the proper temp. Not all ovens are accurate. Get an oven thermometer and test your oven then either get it adjusted professionally or adjust your temp setting according to the thermometer. and last but not least when making this type of cookie NEVER,EVER open the oven once the cookies are inside until the full time has elapsed. Now to the cookie! these are SO versatile you can do many many variations on these. Almost any extract or nuts, color of your choice from vibrant to the palest shades with food color, peanut butter chips, crushed or chopped candies, sprinkles or decors of your choice, shredded coconut, finely chopped dried fruits. Let you imagination go WILD. And for goodness sakes ENJOY!!! Read More
(81)
Rating: 5 stars
07/20/2006
YUMMMMM I remember my mom used to make these when I was little. She used to experiment with them and add peppermint extract, or raspberry extract etc.....Also, she used to cut a heavy paper grocery bag and line the cookie sheet with it and drop the batter on the paper bag....why? I don't know, maybe it prevents it from sticking or burning on the bottom...or, keeps the concistancy of the bottom of the cookie light and airy like the rest of the cookie. Any way you do this, they are delicious!!!!!!!!!!!!!! Thanks for submitting it! Read More
(52)
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Rating: 4 stars
12/20/2003
An absolute godsend! As a working dad these made my life so much easier! My daughters on a dairy free diet and there just wasn't enough hours in the day to whip up nice desserts for her. Now i've found these little beauties everyones happy! Read More
(37)
Rating: 4 stars
09/29/2007
I didn't add the sugar gradually I accidentally dumped it all in...so the texture was sort of weird and they actually didn't cook all the way through for some reason. Read More
(17)
Rating: 5 stars
01/18/2007
My mom made these when I was a kid and we loved them. They're great for parties/showers because you can customize the color with food coloring. The melt in your mouth texture is awesome. It is critical to turn off the oven when you put the cookies in or they will brown when they should be white. Read More
(17)
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Rating: 5 stars
12/08/2005
OMG! I love these cookies and I was specifically looking for them! My family also used to make them when I was little and I know I can not mess these up! They are SO GOOD!:) Read More
(11)
Rating: 5 stars
03/29/2011
Sweet and crunchy just like a meringue cookie should be. Read More
(8)
Rating: 1 stars
03/28/2011
I followed the directions to the T. This morning it had a nice outside but the inside and bottom were still wet and raw. Bummer. Read More
(8)
Rating: 4 stars
04/04/2011
One thing that helps get a good airy crisp meringue is to make sure egg whites are room temp not cold. Read More
(7)