Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Chocolate Chip Meringue Crisps




Source of Recipe


Terri B.


Recipe Introduction





List of Ingredients




1/2 cup pecans, chopped (I used pecan halves and broke them by hand)
2 whole large egg whites (I used Deb-El's Just Whites)
1/2 teaspoon vanilla extract
1/2 cup Splenda for Baking
1/2 cup semisweet chocolate chips

Recipe



1. Preheat oven to 200. Line baking sheets with parchment paper. Set aside. (I lined a smaller pan with foil for the next step.)

2. Bake nuts in shallow pan, stirring occasionally, 5 minutes or until toasted and fragrant. Set aside. (This took about 6 minutes in my oven at 200.)

3. Beat egg whites and vanilla at high speed with an electric mixer until foamy.

4. Add Splenda 1 T at a time, beating until stiff peaks form; fold in cooled nuts and chocolate chips

5. Spoon rounded teaspoons of mixture onto baking sheets.

6. Bake 2 hours. Cool slightly on cookie sheet, then remove to wire racks to cool completely. Store in air-tight container.

Makes 36 cookies. Per cookie -- 39 cal., 2 g fat, 5 g carb, trace protein