Brown Sugar Pecan Meringue Cookies
|Pecans||1 Cup (16 tbs), toasted and finely chopped|
|All purpose white flour||2 Tablespoon|
|Egg whites||4 Large (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Packed light brown sugar||1 2⁄3 Cup (26.67 tbs)|
|Pure vanilla extract||1⁄2 Teaspoon|
|Bittersweet chocolate/Semisweet chocolate||1 1⁄2 Ounce, grated or very finely chopped (Not Unsweetened)|
Preheat oven to 225 degrees F.
Line two large baking sheets with parchment paper.
Stir 3/4 cup pecans together with flour.
In a large mixing bowl, with mixer on low speed, beat egg whites for about 30 seconds.
Gradually raise speed to high and beat until frothy and opaque.
Add cream of tartar and salt and beat until soft peaks begin to form.
Gradually beat in sugar.
Scraping down the sides of the bowl several times, continue to beat until the mixture stands in stiff but not dry peaks.
Using a rubber spatula, quickly fold nut-flour mixture into whites.
Immediately drop batter by rounded teaspoonfuls onto the prepared baking sheets, spacing cookies about 1 inch apart.
Using a table knife and working in a circular motion, smooth the tops slightly.
Bake for 25 to 35 minutes, or until cookies are slightly warm on top.
Reverse pans halfway through to ensure even baking.
(A shorter baking time will yield softer cookies; longer baking, slightly crisper ones.) Remove pans from oven and sprinkle chocolate over cookies.
Bake for about 30 seconds more to melt chocolate slightly.
Sprinkle with remaining 1/4 cup chopped pecans.
Cool the baking sheets on racks.
Let stand until chocolate sets or put cookies in the refrigerator about 5 minutes to hasten setting.
Gently peel cookies off paper.