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Ingredients5 h 15 m servings 49 cals
Original recipe yields 36 servings (36 large cookies)
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
- Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.
- Cook's Note:
- The key to stiff egg whites is to bring eggs to room temperature and make sure your bowl and beaters are completely dry.
Per Serving: 49 calories; 2.5 g fat; 7 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a five star recipe for ingredients and taste, 4-stars for method. This was my second time to make meringues, having failed my first time. I researched to find that the egg whites should ...