Cookies

Ingredients

6 large egg whites (room temperature)
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder (sifted)
1 cup finely chopped pecans
1 cup M&M’S® MINIS® Milk Chocolate Candies

Nutrition

Calories 45
Total fat 2.5g
Saturated fat .5g
Trans fat 0g
Cholesterol 0mg
Protein 1g
Total carbohydrate 6g
Sugar 5g
Fiber 0g
Sodium 10mg

Directions

Preheat oven to 350°F. Cover 2 baking sheets with parchment paper or aluminum foil.
Place the egg whites and cream of tartar in a deep bowl and beat with an electric mixer on medium speed until soft peaks form. Combine the sugar and sifted cocoa and gradually add mixture to the egg whites. Beat on high speed until the whites are stiff and shiny. Sprinkle the pecans and M&M’S® MINIS® Milk Chocolate Candies lightly over the egg whites and carefully fold in to distribute evenly, using as few strokes as possible. Drop heaping teaspoonfuls of batter 1 inch apart onto the prepared baking sheets. Place in preheated oven, then turn heat off. Leave the meringues in the oven overnight or for at least six hours without opening oven door. Carefully peel the cookies from the paper or foil. Store in a tightly closed container at room temperature.

MAKES ABOUT 60 COOKIES.