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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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 sugar |
food coloring (optional) |
1 cup pecans, chopped |
1 cup miniature semisweet chocolate chips or 1 cup mint chocolate chips |
Directions:
1. Preheat oven to 275 degrees F.
2. Grease baking sheets.
3. In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
4. Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
5. By hand, fold in pecans and chips.
6. Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.
7. Bake for 20 to 25 minutes or until set and dry to the touch.
8. Cool cookies on baking sheets for 1 minute.
9. Carefully transfer cookies to wire racks to cool.
10. Store in an airtight container in a cool place.
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