Prep 15 mins
Cook 1 hr
This recipe is different from many other meringue recipes because it calls for powdered egg whites rather than fresh. The nuts are optional. Adapted from "Wilton Celebrate."
- 4 teaspoons powdered egg whites or 4 teaspoons meringue powder
- 4 tablespoons water
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon orange extract or 1⁄2 teaspoon vanilla extract
- 3⁄4 cup chocolate chips
- 1⁄2 cup pecans or 1⁄2 cup walnuts, coarsely chopped
- Preheat oven to 275 F.
- Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
- Gently hand stir in chocolate chips and nuts (if using).
- Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
- Do not overbake.
- These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.
Mine turned out great! My 9 year old daughter helped pipe them out into cute little cakes. We made 3 batches. Our cooked for only 30-40 mins. So make sure to watch for the cracking texture. Great recipe!
I was a bit worried having read the review by Michelle, but these came out great. I mixed all the dry ingredients first (sugar, powdered whites, +Tbsp. Cocoa powder), then added 4 Tbsp warm water and hand mixed it for a couple minutes until the whites thickened up. I beat it on high speed for about 4-5 minutes, and though not as fluffy as normal egg whites would be, it was a great thick texture perfect for meringues. Thanks HeatherFeather for a great recipe!
I had high hopes for this recipe, but all I ended up doing was wasting a bunch of ingredients. Very disappointing. After following the recipe directions and letting my Kitchenaid whip the first mixture for 5 minutes, I had a soupy mess. Tried to rescue it by emptying and washing out the bowl, whipping 2 real egg whites, then slowly adding first mixture to it, but all it resulted in was just a bigger soupy mess.