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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Choco-Nut Meringues |
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Serves: 5 Print this Recipe2 eggs white large, at room temperature 1 tablespoon white vinegar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup sugar 1 cup pecans finely chopped 1 cup semi-sweet chocolate chips mini or mint chocolate chips Food color (optional) Preheat oven to 275°. Grease baking sheets; set aside. In a large mixer bowl at high speed, beat egg whites, vinegar, vanilla and salt until soft peaks form. Add sugar and, if desired, a few drops of food color;beat until very stiff and glossy and sugar is almost dissolved. Fold in pecans and chips. Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets. Bake for 20 to 25 minutes or until set and dry to the touch. Cool cookies on wire racks. Store loosely covered. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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