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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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CHOCOLATE NUT CLOUDS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. Ingredients:
2 large egg whites at room temperature |
1 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
2/3 cup granulated sugar |
1 cup pecans chopped |
1 cup semisweet chocolate chips |
Directions:
1. Preheat oven to 275 and grease baking sheets.
2. Beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
3. Gradually add sugar and beat until very stiff and glossy and sugar is almost dissolved.
4. By hand fold in pecans and chips then drop by well rounded teaspoonfuls 1” apart on sheets.
5. Bake 25 minutes then cool cookies on baking sheets for 1 minute.
6. Carefully transfer cookies to wire racks and cool.
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