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Italian Meringue Cookies

This is another favorite Italian cookie at Christmas time. They are so easy to make and totally delicious. You can also replace the Vanilla extract with almond extract and pecans for almonds.

6 large Egg Whites, room temperature (save yolks for another recipe)
¾ cup (175 ml) sugar
1 t (5 ml) vanilla extract
1½ cups (375 ml) chopped pecans

Preheat oven to 225 F (110 C) degrees.

Beat egg whites until foamy. 
Gradually add sugar and beat until stiff peaks form.
Beat in vanilla extract. 
Remove bowl from mixer and with a spoon; mix in nuts.

Drop by a tablespoon onto baking sheets lightly sprayed with cooking oil and bake 2 hours. 
Loosen with a spatula while still warm and let cool completely on a rack.

Store in an airtight container.

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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Italian Meringue Cookies


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