If angels really did swoop down and leave a trail of sweet kisses, they might resemble these delightful chocolate-pecan meringues.
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 1 1/2 dozen.