Description
If you’re looking for a heavenly dessert that marries the lightness of meringue with the rich flavors of chocolate and pecans, then the Forgotten Chocolate Pecan Meringues are your go-to recipe. Perfect for any gathering or a sweet personal indulgence, these meringue cookies offer a delightful crunch, packed with bits of chocolate and pecans, leaving a lasting impression on any palate. What’s more, they require minimal active preparation and transform overnight into a deliciously crisp snack.
Ingredients
- 2 egg whites at room temperature
- ½ teaspoon cream of tartar
- ⅔ cup superfine sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (optional)
- Crushed candy canes for garnish (optional)
Step-by-step Directions
1. Prepare Baking Sheets
Line 2 baking sheets with foil or parchment paper and preheat the oven to 350 degrees Fahrenheit.
2. Beat Egg Whites
Using a handheld electric mixer or a stand mixer, beat the egg whites until they become foamy. Integrate the cream of tartar and continue to beat until the mixture becomes fluffy.
3. Add Sugar and Vanilla
Gradually add the sugar in four separate batches, mixing well after each addition. Pour in the vanilla extract halfway through the sugar additions. Continue to beat the mixture until you see glossy, stiff peaks forming.
4. Fold In Extras
Gently fold in the semisweet chocolate chips and chopped pecans into the meringue mixture, making sure not to deflate it.
5. Drop Meringues on Baking Sheets
Using two teaspoons, scoop and drop the meringue mixture onto the prepared baking sheets.
6. Add Garnishes
Sprinkle with crushed candy canes, if you’ve chosen to use them.
7. Oven Off and Leave to Set
Place the baking sheets in the preheated oven, then immediately turn the oven off. This method allows the meringues to bake gently with the residual heat. Leave the cookies in the oven overnight, undisturbed.
Servings & Preparation Time
Preparation Time: 20 minutes
Cooking Time: Overnight (approximately 8 hours)
Servings: Makes about 24 cookies
Tips for Storage & Reheating
- Storage: Store the meringues in an airtight container at room temperature. They can last up to 2 weeks.
- Reheating: Reheating is not recommended as meringues are intended to be enjoyed crisp and fresh.
Conclusion
The Forgotten Chocolate Pecan Meringues are not just cookies; they are a testament to the elegance of simplicity in baking. With effortless preparation and an enchanting blend of textures and flavors, these cookies are perfect for those who appreciate the finer details in a dessert. Try this recipe for a fuss-free baking experience with a sumptuous outcome that’s sure to delight anyone with a sweet tooth.
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Forgotten Chocolate Pecan Meringues
- Total Time: 10 minute
- Yield: Makes about 24 cookies 1x
Description
If you’re looking for a heavenly dessert that marries the lightness of meringue with the rich flavors of chocolate and pecans, then the Forgotten Chocolate Pecan Meringues are your go-to recipe. Perfect for any gathering or a sweet personal indulgence, these meringue cookies offer a delightful crunch, packed with bits of chocolate and pecans, leaving a lasting impression on any palate. What’s more, they require minimal active preparation and transform overnight into a deliciously crisp snack.
Ingredients
- 2 egg whites at room temperature
- ½ teaspoon cream of tartar
- ⅔ cup superfine sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (optional)
- Crushed candy canes for garnish (optional)
Instructions
- Prepare Baking Sheets: Line 2 baking sheets with foil or parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Beat Egg Whites: Using a handheld electric mixer or a stand mixer, beat the egg whites until they become foamy. Integrate the cream of tartar and continue to beat until the mixture becomes fluffy.
- Add Sugar and Vanilla: Gradually add the sugar in four separate batches, mixing well after each addition. Pour in the vanilla extract halfway through the sugar additions. Continue to beat the mixture until you see glossy, stiff peaks forming.
- Fold In Extras: Gently fold in the semisweet chocolate chips and chopped pecans into the meringue mixture, making sure not to deflate it.
- Drop Meringues on Baking Sheets: Using two teaspoons, scoop and drop the meringue mixture onto the prepared baking sheets.
- Add Garnishes: Sprinkle with crushed candy canes, if you’ve chosen to use them.
- Oven Off and Leave to Set: Place the baking sheets in the preheated oven, then immediately turn the oven off. This method allows the meringues to bake gently with the residual heat. Leave the cookies in the oven overnight, undisturbed.
- Prep Time: 20 minutes
- Cook Time: Overnight (approximately 8 hours)