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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 45 |
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As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a berry festive touch to my Christmas cookie tray. Ingredients:
3 egg whites |
3 tablespoons plus 1 teaspoon raspberry gelatin powder |
3/4 cup sugar |
1 teaspoon white vinegar |
1/8 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
1/2 cup finely chopped pecans |
topping: |
1/4 cup semisweet chocolate chips |
1 teaspoon shortening |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
3. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool.
4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 7-1/2 dozen.
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