Happy Saturday, fellow sweet lovers!
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.