Thursday, October 1, 2009

Meringue Cookies

One of the things I make is a lime pie with a meringue crust. The taste is incredible but it's the crust that really adds to its uniqueness. After finding this recipe for meringue cookies, I just had to try them. It was a good decision. Light, crunchy and very tasty. It's best to make them about an hour or two before going to bed as they are to sit in the oven overnight. This keeps the meringue from cracking and falling apart.


  • 2 Egg whites

  • 3/4 Cup sugar

  • 1 Cup semi-sweet or milk chocolate chips

  • 1 Cup chopped pecans

  • 1 Tsp. vanilla extract

Preheat the oven to 350°F.

Beat the egg whites until they form a soft peak. Gradually add the sugar and beat mixture until stiff peaks form.

Stir in chocolate chips and chopped pecans.

Line cookie sheets with foil and drop cookie mixture on the foil by spoonfuls to create 1 to 1 1/2 inch mounds.

Place cookies in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight (6 to 8 hours).

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