Ingredients
- 2 egg whites (room temperature)
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 cup mini-chocolate chips
- 1 cup finely chopped pecans
Directions
- In medium mixing bowl beat egg whites until foamy. Gradually add sugar while you continue to beat egg whites until stiff. Add almond and vanilla extracts and continue to beat into stiff peaks.
- Fold in chocolate chips and pecans.
- Drop by ejector spoon or small ejector ice cream scoop, or tablespoon on parchment paper lined cookie sheet. (Cookies do not spread.)
- Preheat oven to 350. Place cookies in preheated oven and immediately turn off oven. Leave cookies in oven about 8 - 10 hours. Do not open oven door until drying time is finished. It is best to make them in the evening and then just let them sit in oven overnight.
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