Time 8h8m Yield 2 dozen Number Of Ingredients 5 Steps:
Preheat oven to 350°. Beat egg whites until stiff. Add salt and sugar and beat a little more. Fold in nuts and chips. Drop batter by teaspoons on baking sheets. Place in oven and turn oven off. Let set overnight (no peeking!).
Yield 18 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (170 degrees C). Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.
Time 4h15m Yield 20 to 40 cookies, depending on size of scoop Number Of Ingredients 6 Steps:
Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips. Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
Time 8h10m Yield 3 dozen, 36 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. When your egg whites are stiff gradually add the sugar. Beat at high speed for 5 minutes. Fold in the vanilla, chips, and pecans. Drop by the teaspoon onto a foil-lined cookie sheet. Put in 350°F oven AND TURN THE HEAT OFF. Leave overnight or at least 8 hours.
Time 2h50m Yield about 4 dozen cookies Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Time 10h11m Number Of Ingredients 6 Steps:
Gather the ingredients. Preheat the oven to 350 F and line a cookie sheet with foil and grease it with butter. Beat the egg whites until foamy. You can do this by hand with a whisk , but it’s much faster to use a hand mixer or a standing mixer on medium speed. Gradually add the sugar and continue beating the egg whites until they hold stiff peaks . Add the vanilla and salt. Blend well. Using a spatula, fold in the pecans and chocolate chips by hand. Drop dough by teaspoonfuls onto the prepared cookie sheet. Put the cookies in the preheated oven and then turn the oven off . Leave the cookies in the oven overnight, keeping the door closed so the heat doesn’t escape too quickly, for about 10 hours.
Time 8h Yield Makes 32 Number Of Ingredients 5 Steps:
Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the 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, 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, overnight 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.
Time 5h50m Yield 36 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets. Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.
