Makes 40 servings
2 large egg whites, at room temperature
3⁄4 cup light brown sugar
1⁄4 teaspoon salt
1⁄2 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups pecan pieces
Vivian Howard’s take on a really simple cookie her grandmother used to make is a lightly sweetened, crunchy meringue mounted with chopped pecans.
1. Preheat oven to 250°F. Line a cookie sheet with parchment paper.
2. In a mixer fitted with the whisk attachment, whisk the egg whites to medium peaks. Slowly add the sugar, salt, and nutmeg and continue to beat the whites to stiff peaks. Gently fold in the vanilla and the pecans.
3. Use a spoon to dollop tablespoon-size clouds onto the cookie sheet. Bake for 30 minutes.
4. Turn the heat off and let the cookies sit in the oven an additional 10 minutes. Remove from oven and cool on rack.
Carbohydrates: 5 g
Fat: 4 g
Protein: 1 g
Fiber: 1 g