Okay so I discovered this recipe some time ago and have made it numerous times but now that I have a blog, I can share it with the world. You will not believe how much yumminess resides in so few calories (unfortunately I lost my calorie-count info for them but it is rediculously low)!
The actual 'technical' food network name for them is 'Rita's Ultra Lite Pecan Chocolate Chip Cookies' but I'd prefer that you refer to them as the entry title suggests. Heh heh.
Ingredients:
4 egg whites, room temp
1/4 tsp salt
1 tsp vanilla
3/4 c. sugar
12 oz mini chocolate chips
1 c. pecans, finely chopped (I actually only use 1/2 cup cuz I'm not a big 'nut-lover')
Preheat oven to 250 degrees F.
In mixer on medium-low speed, beat the egg whites until frothy-between 1 and 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks (i.e. peaks stand up straight, don't curl, but aren't grainy). Reduce speed to medium. Add vanilla and then sugar, a few tablespoons at a time. Whip to glossy peaks (pretty shiny thick stuff), about 2 minutes. Gently fold in chocolate chips and pecans. Drop by tablespoons full onto cookie sheets lined w/ parchment. Bake 45 minutes. Turn off and leave in oven overnight (or at least a few hours) without opening the door.
No, you can't dip em in milk but I'll venture to say you won't give a darn.
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4 comments:
Mmmmmmmm......cookies!
I can't cook to save my life, but maybe I can con my better half into trying out your recipe!
Yum, these sound great! Thanks for sharing.
Are they like meringue (sp?) cookies?
Yes, the body of the cookie is meringue but the ammount of chocolate chips and nuts fool you into thinking it's a normal choc chip cookie. The texture is different but the taste is almost exactly the same!
I made them yesterday again and something i discovered is that, if you like to keep you windows open instead of the air on, the humidity will get to them and make them sticky once you take them out of the oven. No biggie, just a little chewier-like candy. So it's best to get them in an airtight container as quickly as possible.
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