- 72 pecan halves
- 2 egg whites (1/4 cup)
- 1/4 t. cream of tartar
- 1/8 t. salt
- 2/3 C. sugar
- 1 t. vanilla extract
- 3 T. unsweetened cocoa
- Place parchment paper on baking sheets. On parchment arrange clusters of 3 pecans each, spacing clusters 2 inches apart. Preheat oven to 300°F.
- In mixer bowl, combine egg whites, cream of tartar and salt. Beat at high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.
- Reduce speed and beat in vanilla and cocoa until cocoa is completely incorporated.
- Drop a rounded teaspoonful of cocoa mixture over each cluster of pecans. Bake until cookies are firm to the touch (25 to 30 minutes). Remove to wire racks to cool.
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