Download this recipe.
2 eggs white large, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup sugar
1 cup pecans chopped
1 cup semi-sweet mini chocolate chips or mint chocolate chips
Preheat oven to 275°. Grease cookie sheets.
Place egg whites, vanilla, cream of tartar, and salt in a large mixer bowl. With an electric mixer, beat at high speed until soft peaks form. Gradually add sugar and beat until very stiff and glossy and sugar is dissolved. By hand, fold in nuts and chips. Drop by well-rounded teaspoonfuls about 1 inch apart onto cookie sheets.
Bake 20 to 25 minutes or until set and dry to the touch. Cool cookies on cookie sheets 1 minute. Carefully transfer cookies to wire cooling racks to cool.
Store in an airtight container in a cool place.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
