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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.
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.
3. Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

Recipe by Clarice Gott, from reader David Oppedisano

Per cookie

66 kcalories, protein 1g, carbohydrate 7g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.06 g

Latest comments and suggestions

• tattookitten

  02 November 2007

  tattookitten rated and commented on this recipe

  

  I couldn't get on with this recipe, the meringue just didn't set properly. The ones that we thought had set still tasted uncooked and it put my partner and I off them.

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• Tomski

  02 November 2007

  Tomski commented on this recipe

  These tasted really yummy! They were difficult to remove from the foil though as they were sticky inside and underneath (I imaged they would be crisper than they were). I also had an urge to put the oven back on!!

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• Grym

  04 November 2007

  Grym rated and commented on this recipe

  

  Didn't have any problems with this recipe - it worked a treat! the melty chocolate inside stays almost liquid for a long itme which is lovely, I used pecans instead of walnuts which were delicious.

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• Michele Glas

  03 December 2007

  Michele Glas commented on this recipe

  We Love these, simple to make and they taste utterly scrummy!!! Low in fat too GREAT!

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• Alica K

  28 December 2007

  Alica K rated and commented on this recipe

  

  simple, only problem I had was not to eat them all at once !

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• sarahleslie1

  31 May 2008

  sarahleslie1 rated and commented on this recipe

  

  These didn't really work for me - really tricky to get off the foil and the meringue/chocolate ratio seemed too heavily weighted on the chocolate side

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• Recipes

  10 June 2008

  Recipes rated and commented on this recipe

  

  Made these last year - and only just realised that the recipe is for pecans, not pistachios, which is what I used! They were absolutely lovely anyway, friends have been badgering me to make them again. So powdery, they just melt in the mouth.

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• allifradgley

  19 July 2008

  allifradgley rated and commented on this recipe

  

  I made these for a Weight Watchers meeting and everyone totally raved over them. They were moist, chewy, really chocolatey and very moreish. They also had the advantage of being so easy to make. I will definitely make these again, now if I can just persuade myself to only eat one,rather than the whole lot, lol.

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• CShepherd

  28 August 2008

  CShepherd rated and commented on this recipe

  

  This recipe is in Orlando Murrin's fantastic book 'Table in the Tarn'. His instructions are slightly different. When the oven reaches temparature (very important) put cookies in and immediately turn off oven. Do not be tempted to open door, leave overnight. Also very important not to make them too big. They should be crisp on outside and slightly chewy in the middle. If the cookies are too sticky to remove from the foil then they are not cooked properly. If this happens to you then reheat oven to required temperature and put cookies back in, turn off oven. Leave for about 2 hours and they should be fine. Very easy if you follow these instructions and a sophisticated nibble with coffee. Try again, You'll love them I'm sure.

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• FairyNuff

  16 October 2008

  FairyNuff rated and commented on this recipe

  

  Been making these for years from a very old Good Food mag recipe. They are lovely - at hit with the little people as well as the big!

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• Gemma

  20 October 2008

  Gemma rated and commented on this recipe

  

  Had not problem at all with the recipe - turned out exactly as promised. Absolutely delicious - made them for some at work's birthday and have never had such a rapturous result!

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• Poolio

  29 December 2008

  Poolio rated and commented on this recipe

  

  Mine were -really- uncooked when I first took the out of the oven, but that's probably because something I did wrong. But when they were finally set they were absolutely delicious! Only used about 90 g of chocolate which was more than enough for us.

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• Camay

  10 February 2009

  Camay rated and commented on this recipe

  

  I have made this in the past in my gas cooker, but my new electric fan oven was a disaster. So I put them in the oven for 3 hours at the lowest temperature of 80 degrees C and that has worked well.

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• Heatherbelle

  30 March 2009

  Heatherbelle commented on this recipe

  These are fabulous cookies! They work wonderfullly with flaked or slivered almonds instead of the pecans. I use non-stick baking paper instead of foil - I really think the use of foil in the recipe is reflecting how old the recipe is - if you have the magazine that these appeared in you can read the accompanying story and it is a very old handed-down American recipe.

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Ingredients

• 2 large egg whites
• 120g golden caster sugar
• 120g pecans , roughly chopped
• 150g dark chocolate (at least 70% cocoa solids), roughly chopped
• 1 tsp vanilla extract

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Difficulty and servings

Makes 32

Preparation and cooking times

Prep 20 30 mins

Plus at least 3 hours in the oven

Vegetarian

Ingredients

• 2 large egg whites
• 120g golden caster sugar
• 120g pecans , roughly chopped
• 150g dark chocolate (at least 70% cocoa solids), roughly chopped
• 1 tsp vanilla extract

Per cookie

66 kcalories, protein 1g, carbohydrate 7g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.06 g

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