Overnight Cookies

"Easy to make and light as a cloud."
 
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Ready In:
24hrs 15mins
Ingredients:
8
Serves:
1
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ingredients

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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

  1. 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!
     
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