Chocolate Chip and Pecan Meringue Cookies

Ingredients

2 egg whites
2/3 cup sugar
1 cup pecans, chopped
1 cup semisweet chocolate chips
2-3 Tbsp. raspberry juice (optional)

Instructions

• Preheat oven to 350 degrees F
• Beat the egg whites until stiff peaks form and they glisten
• Gradually add the sugar and continue beating the egg whites until the sugar is incorporated
• Add the raspberry juice (optional) and beat until combined.
• Gently fold in the pecans and chocolate chips.
• Drop spoonfuls (about 1 Tbsp each) of the cookie mixture onto a parchment lined baking sheet.
• Place the meringue cookies in the oven and turn the oven off.
• Leave the cookies in the oven at least 3 hours, overnight is even better, to let the meringue cook and dry to a nice crispy texture.  DO NOT OPEN THE OVEN UNTIL THEY ARE DONE!

Note:  You can freeze leftover cookies.