We took some of our friends sailing, so I decided that we had to have some cookies. I remembered that one of our friends can only have gluten-free cookies and another prefers crispy cookies. Therefore, I knew these Chocolate chip & Pecan Meringue Cookies were the perfect choice. Both the original and raspberry (shown below) are crispy, crunchy and addictive!
They are also naturally gluten-free because the “batter” is entirely made from egg whites and sugar. In addition, they are somewhat low in fat because you do not use any oil or butter. The only sources of fat are a handful of chocolate chips and pecans. Besides, chocolate and nuts are good for you, right? 🙂
These cookies are also very easy to make. Just place two egg whites, preferably room temperature, in the bowl of a stand mixer. (If you forgot to set your eggs out to warm up, you can place in them in a bowl with warm water and let them stand for about 10 minutes. Just make sure not to use hot or boiling water because you don’t want hard-boiled eggs. 🙂 ) If you don’t have a stand mixer, you can also use a glass or metal bowl and a handheld mixer. Just don’t use a plastic bowl. Plastic bowls tend to hold oil from prior cooking ingredients and prevent the egg whites from getting stiff enough when beaten.
Once the eggs whites are starting to get stiff, add in the sugar and continue beating until they are stiff. Then gently fold in the remaining ingredients and scoop mounds onto a baking sheet lined with parchment.
If you want, you can even add a little raspberry juice to turn them light pink!
Place the cookies in a preheated 350 degree F oven and turn the oven off. Let the cookies “bake” for at least 3 hours or overnight. Don’t open the door until the time has elapsed. Now you know the only hard part—you have to remember to make the cookies at least 3 hours before you need them. 🙂 Then be ready for addictive crunchy cookies. Just like potato chips, you can’t eat just one. Enjoy!
© 2016 FoodieOasis
- 2 egg whites
- ⅔ cup sugar
- ⅓ cup semisweet chocolate chips
- ⅓ cup chopped pecans
- 2-3 Tbsp. raspberry juice from 1 cup frozen raspberries (optional)
- Preheat oven to 350 degrees F
- Beat the egg whites until stiff peaks form and they glisten
- Gradually add the sugar and continue beating the egg whites until the sugar is incorporated
- If you want raspberry cookies, add the raspberry juice (optional) and beat until combined.
- Gently fold in the chocolate chips and pecans with a spatula. Be careful not to deflate the egg whites.
- Using a small scoop or teaspoon, scoop small mounds of the meringue mixture onto a parchment covered baking sheet. Leave an inch or two between each cookie.
- Place the meringue cookies in the oven and turn the oven off.
- Leave the cookies in the oven at least 3 hours, overnight is even better, to let the meringue cook and dry to a nice crispy texture. DO NOT OPEN THE OVEN UNTIL THEY ARE DONE!