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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 4 egg whites (room temperature)
- 1 1/2 tsp. vanilla
- 1/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1 c. granulated sugar
- 1/2 c. cocoa
- 1 c. finely ground pecans
- pecan halves
Method
- Preheat oven to 200°.
- Beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form.
- Beat in sugar, a few tablespoons at a time, until meringue is stiff and shiny.
- Sift cocoa on top of meringue and carefully fold into mixture.
- Fold in ground pecans.
- Drop by heaping teaspoonfuls onto ungreased baking sheets.
- Place a pecan half on top of each meringue.
- Bake 1 1/2 hours or until firm and dry.
- Remove from sheets and cool on wire racks.
- Yield:
- Approximately 3 dozen cookies.
