I love cookbooks. I mean I really, really love cookbooks. You may remember that not long ago BeeBop built me some very special bookcases just to hold my cookbooks. Whenever we go to the bookstore, which is pretty often, the cookbook section is where I head first. I read cookbooks like some people read novels. There’s usually one or more by my chair in the living room just waiting for me to find a few minutes to sit down and browse.
Some of my favorite cookbooks are those that are self-published by Junior League organizations. Those junior league girls just have the best recipes! I recently bought several older junior league cookbooks on eBay. One of them was a 1976 edition of “Southern Accents” from Pine Bluff, Arkansas, and within its pages I found this absolute gem of a recipe!
The recipe is called Forgotten Cookies, but these little jewels are much more than a cookie. They’re tiny little meringes full of chocolate chips and pecans, each just bursting with flavor. These little morsels have a delightfully crunchy exterior that instantly melts in your mouth followed by that classic combination of chocolate and pecans. What a delight to serve for a light dessert or simply enjoy with a glass of wine or cup of coffee!
2 egg whites
Pinch of salt
¾ cup sugar
1 tsp. vanilla
6 oz. mini chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
Beat egg whites and salt until frothy. Add sugar gradually, while continuing to beat until stiff.
Add the vanilla, chocolate chips and pecans. (Note: I used a clear vanilla extract so that the meringue would stay as white as possible, but you can use whatever you have on hand.) Fold in the chocolate chips and pecans.
Drop by teaspoons on foil covered baking sheets. Place in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight. Do not open the oven door.
The next morning you’ll have 3-4 dozen beautiful little chocolate-pecan meringues to enjoy!
- 2 egg whites
- Pinch of salt
- ¾ cup sugar
- 1 tsp. vanilla
- 6 oz. mini chocolate chips
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients stirring well.
- Drop by teaspoons on foil covered baking sheets. Place in oven and turn oven off. Leave cookies in oven overnight. Do not open door.
- The next morning, remove the cookies from the oven and enjoy!
Recipe from Southern Accent, published by the Junior League of Pine Bluff, Arkansas, 1976.
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–Recipe from Southern Accents,
published by Junior League of Pine Bluff, Arkansas
Other great recipes that feature baked meringues:
- Meringue Hearts recipe from Joy of Baking
- Ina Garten’s Mixed Berry Pavlova
- Swiss Meringue Shells from Taste of Home
- White Chocolate Mousse in Chocolate Meringue Shells by Emeril Lagasse