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If angels really did swoop
down and leave a trail of sweet kisses, they might resemble these
cute chocolate-pecan meringues.
Angel
Kisses
- 3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon peppermint extract
1 cup semisweet chocolate chips
1 cup chopped pecans
- Preheat oven to 325°F
(160°C).
- In a medium mixing bowl,
beat egg whites until soft peaks. Gradually beat in sugar, a
little at a time; add cream of tarter and peppermint extract.
Beat until stiff peaks form.
- Fold in chocolate chips
and pecans. Drop by teaspoonfuls onto an ungreased baking sheet.
Turn off the oven and place the baking sheet inside for 2 hours
with door close.
- If kisses are not dry,
reheat oven and dry for 30 minutes, with oven off and door close.
Makes 16.
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