Total Time
30mins
Prep 10 mins
Cook 20 mins

Ingredients Nutrition

  • 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 14 teaspoon cream of tartar
  • 14 teaspoon salt
  • 23 cup sugar
  • food coloring (optional)
  • 1 cup pecans, chopped
  • 1 cup miniature semisweet chocolate chips or 1 cup mint chocolate chips

Directions

  1. Preheat oven to 275 degrees F.
  2. Grease baking sheets.
  3. In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
  4. Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
  5. By hand, fold in pecans and chips.
  6. Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.
  7. Bake for 20 to 25 minutes or until set and dry to the touch.
  8. Cool cookies on baking sheets for 1 minute.
  9. Carefully transfer cookies to wire racks to cool.
  10. Store in an airtight container in a cool place.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a