Sunday, August 11, 2013

Meringue Chocolate Chip Pecan Cookies

David grew up loving meringue cookies with just a few chocolate chips in them, but we have a ton of extra pecans so we thought this recipe would be perfect. And it was. We did try a first attempt with chocolate chips and pecans and they were delicious, but too big so they didn't set up perfectly. The second attempt we made them with white chocolate chips and made them a little smaller and they worked out perfectly! (Also... layering the cookie sheets in the oven doesn't work very well either)

For us we decided cutting the recipe by 3/4ths was perfect for one cookie sheet in the oven. In the picture below you can see 3 of the white chocolate cookies (they are more brown) and one of the chocolate chip cookies (the white one).

Meringue Chocolate Chip Pecan Cookies
Makes: 24 cookies

4 egg whites, room temperature
pinch of salt
1 teaspoon vanilla extract
3/4 cup granulated sugar
12 ounces chocolate chips or white chocolate chips
1 cup pecans, finely chopped

  1. Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.
  2. In a mixer on medium-low speed, beat the egg whites with the whisk attachment until frothy, approximately 2 minutes. Add salt and increase the speed to high and whip until soft peaks. Reduce the speed to medium and add the vanilla and sugar one tablespoon at a time. Whip to glossy peaks, about 2 minutes.
  3. Fold in the pecans and chocolate chips. Spoon the dough onto the cookie sheet (1 tablespoon each). Bake for 45 minutes. Turn oven off and leave the cookies in the oven for at least 4 hours

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