I made these for a family get-together and they got gobbled up in a hurry!
- Carbohydrate 39.8226833668954 g
- Cholesterol 0 mg
- Fat 13.1399333444175 g
- Fiber 1.74400007077463 g
- Protein 3.46438333474159 g
- Saturated Fat 1.13016666762205 g
- Serving Size 1 1 Serving (73g)
- Sodium 28.3183055558712 mg
- Sugar 38.0786832961207 g
- Trans Fat 0.640428333851008 g
- Calories 279 calories
Step-by-step
- Pre-heat oven to 300 degrees.
- Add the first four ingredients and beat on high until light and fluffy. (I usually beat them 20-25 minutes)
- Mix in 2 cups of chopped pecans.
- Spray pan and lay wax paper over it and spray again.
- Turn oven off after you've set the cookies in.
- Leave in overnight.
- Leave them in longer if they are gooey.
Are these drops going to deflate into a sugary puddle before morning? This style of confection, related to traditional forgotten cookies or meringue drops, relies entirely on stable foam physics rather than chemical leaveners. Without heat during the drying phase, the structure depends on trapped air.
- Whip the six egg whites with salt and vinegar on high speed for a full 20 to 25 minutes until stiff peaks form.
- Acid like vinegar stabilizes the albumen proteins, preventing the foam from weeping during the long rest.
- Set the oven temperature to 300 degrees Fahrenheit initially, but turn the heating element completely off the moment the baking sheet goes inside.
- Leave the cookies undisturbed for at least 10 hours so residual heat can drive out moisture gradually.
- Extend the drying period if the centers remain sticky or tacky to the touch.
Properly dried meringues achieve a crisp exterior shell while keeping the chopped nuts suspended securely. Storing them in an airtight container at room temperature prevents ambient humidity from softening the fragile matrix.
