Forget Me Cookies

makes about 5 dozen cookies

1 cup finely chopped toasted pecans

6 extra large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/8 teaspoon Kosher salt

1 1/2 cups granulated sugar

1 cup chocolate-covered toffee bits

Set the oven racks to upper-third and lower-third positions. Preheat the oven to 350° F. Line two large baking sheets with parchment paper; set aside.

In a small, dry non-stick skillet over medium heat, add the nuts. Cook, stirring frequently, until the nuts are toasted and slightly fragrant. (Keep an eye on the nuts; this will take about 4-5 minutes.) Remove the nuts to a cool plate to prevent further browning. Let cool; set aside.

In a mixer fitted with the whisk attachment (alternatively, you can you a hand-held mixer), beat the egg white, cream of tartar and salt on high until stiff peak form. Reduce the speed to low and gradually add the sugar. Increase the speed to high, again, and beat until glossy stiff peaks form and the sugar has dissolved, about 5-7 minutes. Gently fold in the toasted pecans and toffee bits.

Using a piping bag fitted with a large round tip or two spoons, drop rounded tablespoons of batter onto the prepared sheets. Turn off the oven. Place the cookies in the turned off oven and let meringues stand in the closed oven for 8 hours or overnight. Once cool, place the cookies in an airtight plastic container to prevent any humidity from entering. Cookies can be stored for up to two weeks. Enjoy!

Printed from thegalleygourmet.net