2 egg whites, room temperature
2/3 cup sugar (we use Domino’s)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 cup pecans, chopped (optional)
Red Food Coloring
Turn the oven to bake at 375. Next beat the egg whites until they hold peaks. Gradually add the sugar, vanilla, and cream of tartar. Add two drops of red food coloring and continue beating until the mixture is very stiff. Fold in the white chocolate chips and pecans until well blended. Drop by teaspoons onto a non-greased cookie sheet. Cookies may be dropped close together because they will not spread. Put into the oven, close the door, and turn the oven temperature to OFF. Do not open the door until the next morning. Store the cookies in an airtight container until ready to serve.
Yields: 30 to 36 cookies
Hint for Egg Whites:
1. Egg whites will yield more volume if at room temperature when beaten.
2. Meringues should be made on a day when humidity is low or they will not be crisp.
3. Use parchment paper when baking meringues to protect them from any oil residue that might be on your pans.
images: tablescape by Phronsie’s Tables, dessert tables/gifts/strawberry desserts by Martha Stewart, petit fours by Williams-Sonoma