Updated: Apr 27
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
The magical snowy cookies of my childhood. Delicious meringues with pecans and chocolate chips that look just like tiny snow-flocked mountains. “Forgotten” because you leave them in a turned off oven overnight. Recipe below!
Makes 24 to 28 cookies
2 large egg whites, at room temperature—important
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Heat oven to 350°F.
In large bowl, beat egg whites till soft peaks form, then very gradually add the sugar, beating constantly till fairly stiff peaks form. Into the egg mixture gently fold pecans, chocolate chips, vanilla, salt, till evenly distributed. Don't overmix.
Line cookie sheets with parchment paper. Drop mixture by the heaping tablespoonful. They don't spread much so you can space them 1 inch apart. Place cookie sheets side by side on center rack of oven, or stagger on two racks so one is not above the other. Turn off oven right away. Then forget about them! By tomorrow morning they will be done.