This gingerbread has an especially rich flavor since it contains fresh, ground, and candied ginger.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 36 |
| Yield: | 36 large cookies |
Ingredients
- 2 egg whites
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup miniature chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
- Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.
- The key to stiff egg whites is to bring eggs to room temperature and make sure your bowl and beaters are completely dry.
Reviews
Such a nice easy treat when you have extra egg whites! Easy to put together and delicious! Love the texture. Next time I’ll try with half Splenda.
This is a five star recipe for ingredients and taste, 4-stars for method. This was my second time to make meringues, having failed my first time. I researched to find that the egg whites should be cold to separate, then allowed to sit a minute. I added 1/8 tsp cream of tartar to the unbeaten eggs. The rest of the method is right on and the cookies came out perfectly. I did reduce the sugar by half for health reasons-and frankly, for us, they didn’t need more sugar. I left them for almost 10 hours (overnight) and they were perfect. Thank you for the recipe.
We call them Bake while you sleep cookies.
These are so good my family had the whole batch gone in seconds!
Easy and absolutley delicious!