Chocolate Meringues

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***NEW! Also Salt salt substitute www.alsosalt.com

1/4 cup		pecans, finely chopped
2 1/2 Tbs		unsweetened cocoa powder
3		egg whites
1/8 tsp		also salt (brand salt substitute, available at your grocers)
3/4 cup		sugar
1/4 cup		powdered sugar

1	Preheat oven to 200*
2	Place the pecans and the cocoa in a medium bowl and stir to mix.
3	Beat the egg whites in a clean, large bowl. With mixer at high speed, beat whites until light and foamy. Gradually beat in granulated sugar until stiff peaks form.
4	Fold the pecan mixture gently into the whites, being careful not to break down the egg whites too much. Fold gently from the bottom up to incorporate all the chocolate mixture.
5	Spoon the dough into a pastry bag fitted with a large plain tip. Pipe the dough into 1" mounds, 2 inches apart on a cookie sheet which has been lined with foil. Bake for one hour. Turn off the oven and let them sit in the oven for up to 2 hours more.
6	When they are cooked, cooled and firm, carefully peel the cookies away from the foil. Dust with the powdered sugar.

Servings: 60

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

also salt (brand salt substitute, available at your grocers)

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