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Tweed Meringues

Karry Hosford
Yield 2 1/2 dozen (serving size: 1 cookie)
Chocolate and pecans give these cookies the nubby appearance of tweed. Before grinding the toasted nuts, make sure they have cooled completely to keep the chocolate from melting.

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup pecans, toasted
  • 2 tablespoons granulated sugar
  • 1/2 ounce unsweetened chocolate, coarsely chopped

Nutrition Information

  • calories 24
  • caloriesfromfat 38 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 0.4 g
  • carbohydrate 3.8 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 4 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 225°.

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

  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.

  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.

  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.

  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.