- 1 egg white
- 1/3 cup sugar
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped pecans
- Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips and pecans.
- Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off and let cookies dry in the oven for 1-1/2 hours.
- Carefully remove cookies from parchment paper. Store in an airtight container. Yield: 1-1/2 dozen.
Originally published as Chocolate Pecan Kisses in Reminisce December/January 2007, p50
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Reviewed Dec. 19, 2013
"These are easy, light, and delicious!! They will definitely be in my yearly gift basket."