Chocolate Pecan Meringue Cookies

September 4, 2014

chocolate meringue cookies

Chocolate Pecan Meringue Cookies are a quick and easy way to used leftover egg whites. I made my Lemon Cheesecake -Strawberry Trifle last weekend and had 3 egg whites left. So, I made these delicious little morsels.

chocolate pecan meringue cookies

The recipe is very simple.  Simply whip eggs white until stiff,  adding additional ingredients. Spoon onto cookie sheet and place in oven over low temperature to cook. Allow to cool and then serve! They won’t last long.

Promise me that the next time you find yourself staring into a bowl of egg whites, wondering what to do…. you remember this recipe! You’ll be glad you did…Enjoy!

Chocolate Pecan Meringue Cookies

Ingredients

  • 3 eggs whites
  • 3/4 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 1 cup chopped toasted pecans
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat oven 300*
  2. Whip egg whites with cream of tartar until they are frothy.
  3. Add sugar very gradually as you whip. Mix in chocolate, salt and vanilla and continue to beat until stiff and will hold a nice peak.
  4. Spoon nuts and chips into meringue, very gently, so as not to deflate the meringue.
  5. Spoon by tablespoon onto parchment paper. Place into preheated oven and bake for about 40 minutes.
  6. Turn off oven. Allow to cool completely in oven. Or overnight in oven is fine, too.
  7. Enjoy!
http://joytomyheart.com/chocolate-pecan-meringue-cookies/

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10 Comments

  • Stacie

    Love ideas that stop food waste! Just a couple days ago I attempted to rescue egg whites before my husband dropped them down the sink. Now I have an idea to make him pause:-)
    Stacie recently posted…Hip Surgery RisksMy Profile

    September 4, 2014 at 5:23 pm Reply
    • admin

      Yes, you do… and one that will make him happy….

      September 4, 2014 at 5:47 pm Reply
  • Laurel Regan

    These sound delicious – and a wonderful way to use up egg whites instead of wasting them! Thank you for sharing.
    Laurel Regan recently posted…100 Words: For #InternetFriendDayMy Profile

    September 4, 2014 at 6:07 pm Reply
    • admin

      Thanks! Our grandmothers never wasted anything…trying to be more like them.:)

      September 4, 2014 at 7:02 pm Reply
  • Alana

    This is an excellent recipe; I’ve made something like it at holiday time (except without the cocoa powder). This is an excellent recipe for those on Weight Watchers (like me), too. I pinned this. Thank you for sharing.
    Alana recently posted…Stretch BreadMy Profile

    September 4, 2014 at 6:32 pm Reply
    • admin

      Thank you Alana….I’ve made other versions of this too…its a very versatile recipe….and good, too! Yes about the diet… and it doesn’t raise your blood sugar much either…mostly protein. Win-Win

      September 4, 2014 at 7:00 pm Reply
  • Amy

    Oh my goodness! These look so yummy, and easy to make, too!
    Amy recently posted…The Salsa Recipe that ruined everything.My Profile

    September 4, 2014 at 7:46 pm Reply
  • Madaline

    These look so delicious! I just have to figure out what to use instead of cream of tarter because I’ve never seen it here in Italy!
    Madaline recently posted…Italian Breakfast (Chocolate) Cake #1 {Recipe}My Profile

    September 8, 2014 at 1:14 am Reply
    • admin

      Madaline, Thank you so much and if I figure out what to use in place of Cream of Tartar, I will let you know…I’m thinking there is a substitute….let me check…

      September 17, 2014 at 10:06 pm Reply
    • admin

      I found this, though I have never tried it…. substitute for Cream of Tartar
      In general, for each 1 large egg white, use 1/8 teaspoon cream of tartar or 1/4 teaspoon freshly squeezed lemon juice or 1/4 teaspoon distilled white vinegar; or, up to 1 teaspoon cream of tartar per 1 cup egg whites
      NOTE: Pasteurized egg whites NEED cream of tartar or lemon juice added so you can be able to beat to a stiff meringue. You will need double the amount. For example, for cream of tartar for pasteurized eggs: for 1 pasteurized egg white use 1/4 teaspoon of cream of tartar.

      September 17, 2014 at 10:15 pm Reply

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