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.
Cooking Light MAY 2004
Preheat oven to 225°.
Line a large baking sheet with parchment paper; secure with masking tape.
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.
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.
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.
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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