Posted by: MamaSue 05-25-99 5:31 AM
Source: ABC News
2 egg whites
2 cups powdered sugar, sifted
1 cup ground or finely chopped pecans
1/3 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1 teaspoon skim milk
40 large sized chocolate chips
Preheat oven to 325. Grease cookie sheet or use a Silpat or teflon liner. Chop or grind pecans until consistency of cornmeal. Set aside.
In a small or medium mixing bowl beat egg whites at high speed until stiff ut not dry. Continue beating on medium speed gradually add powdered sugar, 2 heaping tablespoons at a time, until all is added. Beat an additional 1 minute or until combined.
Melt chocolate chips with vanilla extract and milk, stirring constantly until melted and smooth. Remove from heat. With a spatula, fold chocolate gently into egg white mixture.
Drop mixture by rounded 1/2 teaspoon measure 2 inches apart onto prepared cookie sheet. Place one large chocolate chip in center of each mound. Bake for 15 minutes or until bottom edges are slightly cracked and tops are smooth and set. Cool about 10 minutes before removing from pan. Cool completely on wire racks.
Serving suggestions: Serve with a bowl of raspberries. Place two cookies on a plate, add a heaping tablespoon of nonfat whipped topping and 2 tablespoons of raspberries on each cookie.
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