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Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 2 egg whites (do not get a speck of yolk in them)
- 1/4 teaspoon kosher salt
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips (I like Ghirardelli)
- 1 cup chopped pecans, toasted
Method
- Heat oven to 350. Line 2 cookie sheets with foil.
- In a stand mixer with a whisk attachment, beat the egg whites and salt till the egg whites start to foam. Add sugar and vanilla (or almond) extract and continue beating till the meringue is shiny white and stiff peaks form. Gently fold in chocolate chips and pecans.
- Drop by spoonfuls onto the cookie sheets about an inch apart. (They don't spread much.) Put both cookie sheets into the oven, and TURN THE OVEN OFF. Cookies will be ready in about 3 hours. (It's OK to leave them overnight.)
