Chocolate Nut Clouds

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  • 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • Food color (optional)
  • 1 cup pecans, chopped
  • 1 cup semisweet chocolate chips mini or mint chocolate chips


  1. Heat oven to 275 degrees F. Grease baking sheets.
  2. In a large mixer bowl at high speed, beat egg whites, vanilla extract, cream of tartar and salt until soft peaks form.
  3. Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
  4. By hand, fold in pecans and chocolate chips.
  5. Drop by well-rounded teaspoonsful about 1 inch apart on baking sheets.
  6. Bake for 20 to 25 minutes or until set and dry to the touch.
  7. Cool cookies on baking sheets for 1 minute.
  8. Carefully transfer cookies to wire racks to cool.
  9. Store in an airtight container in a cool place.

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