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Chocolate-Pecan Meringues:042:
72 pecan halves
2 egg whites (1/4 cup)
1/4 t. cream of tartar
1/8 t. salt
2/3 C.sugar
1 t. vanilla extract
3 T. unsweetened cocoa
Place parchment paper on baking sheets.On parchment arrange clusters of 3pecans each, spacing clusters 2 inches apart. Preheat oven to 300°F. In mixer bowl, combine egg whites, cream of tartar and salt.
Beat at high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy. Reduce speed and beat in vanilla and cocoa until cocoa is completely incorporated.
Drop a rounded teaspoonful of cocoa mixture over each cluster of pecans. Bake until cookies are firm to the touch (25 to 30 minutes). Remove to wire racks to cool.
Makes 24 2-inch cookies.
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