Yield
2 1/2 dozen (serving size: 1 cookie)
Karry Hosford

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Line a large baking sheet with parchment paper; secure with masking tape.

Step 3

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add 1/4 cup granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add the vanilla; beat just until combined.

Step 4

Place pecans, 2 tablespoons granulated sugar, and chocolate in a food processor; pulse 6 times or until finely ground. Fold chocolate mixture into egg white mixture.

Step 5

Spoon the batter into a large zip-top plastic bag. Seal bag; carefully snip off 1 bottom corner of bag. Pipe 30 S shapes on prepared baking sheet.

Step 6

Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven 2 hours or until dry. Carefully remove the meringues from paper.

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