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)!
Servings 12 2-cookie servings (2 dozen cookies)
- 2 Egg Whites
- 2/3 cups Granulated Sugar
- Pinch of Kosher Salt
- 1 teaspoon Vanilla Extract
- 1 cup Pecans , chopped
- 1 cup 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.
Calories: 190kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 127mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1.2mg