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 it too small to stop at just one.
These are perfect for their convenience – hardly any ingredients, and minimal hands-on time. 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!
Updated November 2013: This recipe was first published as a guest post on Peanut Butter & Peppers where you can find even more of my chatter…if you just want the recipe so you can get into the kitchen, here it is :)
- 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 about 4 dozen cookies.