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- Good Food team
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Makes 32
Easy
Prep: 20 mins - 30 mins
Plus at least 3 hours in the oven
A star rating of 4.6 out of 5.45 ratingsRate
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What's in a name? Pop these in the oven, forget about them overnight, and you'll have crumbly cookies in the morning
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 large egg whites
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120g golden caster sugar
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120g pecan
roughly chopped
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150g dark chocolate
(at least 70% cocoa solids), roughly chopped
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1 tsp vanilla extract
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Nutrition: per cookie
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kcal66
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fat1g
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saturates0g
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carbs7g
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sugars7g
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fibre0g
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protein1g
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salt0.06g
low
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Method
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step 1
Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.
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step 2
Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
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step 3
Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.
RECIPE TIPS
CHOOSING VANILLA EXTRACT
Try Madagascar Bourbon Vanilla Extract, or an essence from Rayners, available from bumblebee.co.uk.
WITH WALNUTS
You could substitute walnuts for pecans if you prefer.
Recipe from Good Food magazine, November 2002
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A star rating of 4.6 out of 5.45 ratings
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