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Chocolate and Pecan Meringue Cookies

A community recipe by Mary K

Not tested or verified by Nigella.com

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Introduction

Really easy to make, little clouds of meringue, ideal for a party

Ingredients

Serves: 6-10

Metric Cups

2 large egg whites
120 grams golden caster sugar
120 grams pecan nuts (roughly chopped)
150 grams milk chocolate chips
1 teaspoon vanilla extract

2 large egg whites
4¼ ounces superfine sugar
4¼ ounces pecan nuts (roughly chopped)
5⅓ ounces milk chocolate chips
1 teaspoon vanilla extract

Method

Chocolate and Pecan Meringue Cookies is a community recipe submitted by Mary K and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180c / gas 4 / fan 160c Line two baking sheets with foil.

Whisk egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue.

Tip in the pecan nuts and chocolate chips, then the vanilla extract and gently fold into the meringue with a large metal spoon.

Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven then turn it off and leave the cookies for at least 3 hours, or until the oven is cold.

Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

Pre-heat oven to 180c / gas 4 / fan 160c Line two baking sheets with foil.

Whisk egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue.

Tip in the pecan nuts and chocolate chips, then the vanilla extract and gently fold into the meringue with a large metal spoon.

Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.