These cookies are beautiful, glossy batter when put on the cookie sheets and emerge in the morning with a matte meringue finish. They expand a bit overnight. If you wanted the recipe to yield more, use a small dining spoon.
The cookies will actually set within a few hours and will be crisp to the touch with a matte finish. It's still fun to pop them into the oven and find them finished in the morning (especially for little chefs)!
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 2-cookie servings (2 dozen cookies)
Calories 190 kcal
Pinch of Kosher Salt
Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
Beat egg whites until foamy, approximately 3 minutes.
Slowly add sugar while beating egg whites until stiff.
Stir in salt, vanilla, pecans and chocolate chips. Drop onto ungreased cookie sheet by the spoonful (I used a small dining spoon so the cookies were about 1 tablespoon of the batter each)
Turn off the oven. Place cookies in the oven and leave until morning without opening the oven while they are hardening.
Amount Per Serving
Calories from Fat 99
% Daily Value*
Saturated Fat 3g15%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.