Ingredients
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Pinch salt
- 1/4 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup toasted and finely chopped pecans
Directions
Preheat the oven to 225 degrees F.
In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring
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By hbough
on November 12, 2012
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I love this easy recipe.... I have made these multiple times in the last 2 years around the holidays... everyone loves them... I just made them with Nutella for the first time! : YUMMMMY
By tmiller00
on November 02, 2011
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The first time I made these I did exactly as the recipe called except Input semi sweet chocolate chips and they were really good but only cooked them for 2hours, the second time I made them I used liquid egg whites, put the chips and made them much larger and cooked for only 1 1/2 hours and they were like melting pillows in your mouth. The liquid egg whites did a great job and no yolks wasted.
By gogirlusa
St. Louis, MO
on August 07, 2011
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These turned out pretty good. I felt they were a bit sweet for my taste, so I will only add 3/4 cup of sugar next time and see how it tastes. Also, I made the cookies using a teaspoon like Claire recommended, and the cookies turned out really small. Therefore, they cooked a tad bit too long and had a bit of a burnt flavor (even though I cooked them for 1 and 1/2 hours only. Next time, I will use a tablespoon to make the cookies so that they are twice as big and then maybe they won't taste burnt. These do have the potential of being awesome. I loved the texture and the nuts! In my opinion, this is a really great recipe...I will just tweak it a bit next time.
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