Notes on working with egg whites. Before you start, remove eggs from refrigerator and let them come to room temperature. (A couple of hours will do, or if you are rushed for time, immerse them in warm water for 10 minutes.) Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils. To separate the eggs, crack them in half and gently move the yolk from one egg shell half to another, allowing the egg white to drip down into a clean container.
- 1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)
- 3 egg whites
- Pinch salt
- 1 cup sugar
- 1 teaspoon vinegar
1 Preheat oven to 300°F.
2 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.
3 Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.
4 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.
5 Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or Silpat.
6 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.