These Chocolate Pecan Meringues Cookies are simply tiny meringues chock full of chocolate and pecans. They keep for a long time - as long as they stay nice and dry. Getting them dry in the first place involves leaving them in a turned-off oven overnight – hence the name "Forgotten Cookies" often given cookies of this type.
Prep Time: 15 minutesCook Time: 45 minutes"Drying" Time: 8 hoursTotal Time: 8 hours, 60 minutesYield: About 2 dozen cookies
Ingredients:
- 6 egg whites
- 1/4 tsp. salt
- 1 cup powdered sugar
- 1/2 cup finely chopped bittersweet chocolate or cocoa nibs
- 1 cup chopped pecans
Preparation:
- Preheat oven to 225°F. In a large bowl beat egg whites until very frothy. Add salt and continue beating until the egg whites form stiff peaks (when you lift a beater out not only does a peak remain in the bowl of whites, but you can turn the beater upside down and the peak on it will hold its shape against gravity).
- Reduce speed of the beater or mixer to medium-slow and add sugar 3 or 4 tablespoons at a time. Let each addition dissolve into the whites before adding another. Once all the sugar is added the whites should look glossy and as smooth as ice.
- Gently fold in chocolate or cocoa nibs and pecans.
- Line three large baking sheets with parchment paper or silpat baking mats and drop spoonfuls of the mixture on the pans. Bake for 25 minutes, rotate pans, bake for another 25 minutes, and turn the oven off. Let the cookies sit and slowly but surely dry out overnight. In the morning turn the oven back on to 200. Let it come to temperature, bake the cookies 15 minutes, turn the oven off, and let them sit until the oven is completely cool.
- Store cookies in an airtight container. Since they are just meringue and chocolate and nuts they keep several weeks. If it’s humid out or starts to rain they may start to stick. Just dry them out in a 200° oven for 10 -15 minutes.
Sinfully delicious! :)
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