Overnight Cookies
- Ready In:
- 24hrs 15mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 2 egg whites
- 0.25 ml salt
- 1.23 ml cream of tartar
- 157.80 ml sugar
- 4.92 ml vanilla
- 1.23 ml almond extract
- 236.59 ml pecans, chopped
- 177.44 ml chocolate chips
directions
- Preheat oven to 350°F.
- Beat egg whites until frothy.
- Add salt and cream of tartar, and beat until stiff, but not dry.
- Gradually add sugar, continueing to beat until very shiny and stiff.
- Add vanilla and almond extract.
- Fold in pecans and chocolate chips.
- Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
- Immediately turn off the heat and leave until morning.
- Do NOT open the oven (bakes on retained heat).
- Store in an air-tight container if there are any left over.
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Reviews
-
I loved these! I did have a little operator error in that my oven wasn't quite high enough when I put the cookies in originally. So, in the morning, they were still a little gummy when I took them out. I turned the oven back on to 350, put them in and turned it off, and went to church. When I came home they were perfect! U left out the pecans and was a tad generous with the mini chocolate chips. These were a great crispy meringue cookie that I didn't need to babysit. I think this will be one I make frequently before I go to bed to put in lunches. Particularly since I can use my stand mixer and it does all the work for me. Thanks!
RECIPE SUBMITTED BY
littleturtle
United States