Happy Saturday, fellow sweet lovers!
Sweet lovers.
That’s us.
Hell-ooooo, sweet lovers.
Sorry, this was an awkward moment, so let’s move on to my lovely Aunt Shirley’s recipe.
These are a crisp-crackly meringue in perfect gluten free cookie form, chock full of milk chocolate and pecans, totally different from my cookie norm, and a family favorite. A cookie that tastes far too good straight from the freezer, and is too small to stop at just one.
These are perfect for their convenience – hardly any ingredients, and minimal hands-on time. The best time to make them is actually in the evening, unless you don’t plan to use your oven all day since they sit in there and sloooowly dry out to avoid cracking.
I often decide at 9:30 at night that I feel like making something, but then I realize 20 minutes later that I didn’t really want to do anything too seriously, and definitely don’t want to wait an hour for anything to cook – that’s when these are perfect! You whip them up in a moment of ambition, put them in a hot oven, turn the oven off, and go to bed. Just remember to take them out in the morning before turning on the oven for anything else!
- 2 egg whites
- ¾ cup white sugar
- ½ tsp vanilla
- 1 cup chocolate chips (milk chocolate tastes better)
- 1 cup chopped pecans or walnuts
- Preheat oven to 350 degrees Fahrenheit.
- Beat egg whites on high speed until stiff. Add sugar a couple tablespoons at a time, beating at high speed for 5 minutes longer once it's all been added. Stir in vanilla, chocolate chips and nuts.
- Drop by teaspoonfuls (they're bite-sized!) onto foil-lined cookie sheet. FOIL IS A MUST. Put into the oven. Turn oven off. Leave cookies in oven overnight or at least 8 hours. DO NOT OPEN OVEN DOOR.
- Remove from foil and store in airtight container in the fridge or freezer. Makes 24-30 cookies.
Note: This recipe comes from my family cookbook with the source listed as my Aunt Shirley. It was first published as a guest post on Peanut Butter & Peppers.
So I tried this recipe and I had a bit of a problem with the cookies sticking to the foil. And when I carefully twisted them off the bottom fell out. I would like to try my go at it again. Would you advise possibly spraying the foil prior to dropping the cookies?
Hi Teresa, don’t spray the foil but do make sure your dollops aren’t too thick – if they are, they might not dry out all the way through and then they will stay sticky. They are quite small cookies, and should be easy to gently lift off after sitting in the oven for a few hours!
I’ve been looking for this for years! I made them when my kids were small but lost the recipe. Totally love them! Thanks for bringing back memories and the recipe to me
My aunt maid these for years when I was a child and passed them on to me and my kids love them. It is a really old recipe as my Aunt is deceased and would be well over 100 now and I am almost 60 yrs old. I cannot remember ever not having them. A hint: my Aunt made them with mint flavoring around Christmas time. Yummy!!
Okay these are totally adorable. I love that there’s a little surprise inside. All food should have a surprise inside. The world would be a happier place.
I agree, with the exception of jelly donuts…that, to me, is an unpleasant surprise :)
As I commented on Peanut Butter and Peppers, these are just what I need to use up some leftover chocolate chips and pecans. Thanks for helping me out :)
Oh! I had a friend who used to make these YEARS ago! She called them “forgotten cookies” though. But yes, they are DEE-licious! Thanks for the reminder!!
These looks delish! Can’t wait to check out this recipe! :)
Proud sweet lover here :) Helooo right back at ya! lol These look perfect! I have never had stuffed meringue cookies. Genius! Have a great weekend, Anna :)
Better fix the first of your two links out; it appears to have an unwanted space at the end of it.
Thanks for the heads-up Andrew :) All fixed!
oh goodness, these look fantastic! i’m a huge fan of anything meringue so i know i’ll love these. off to check out the recipe!