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  • Rating: 5 out of 5.41 ratings
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  • Preparation and cooking time
    • Prep: -
    • Plus at least 3 hours in the oven
  • Easy
  • Makes 32

What's in a name? Pop these in the oven, forget about them overnight, and you'll have crumbly cookies in the morning

  • Vegetarian
Nutrition: per cookie
HighlightNutrientUnit
kcal66
fat1g
saturates0g
carbs7g
sugars7g
fibre0g
protein1g
low insalt0.06g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

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    Rating: 5 out of 5.41 ratings
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