2-3 Tbsp. raspberry juice from 1 cup frozen raspberries (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
If you want raspberry cookies, add the raspberry juice (optional) and beat until combined.
Gently fold in the chocolate chips and pecans with a spatula. Be careful not to deflate the egg whites.
Using a small scoop or teaspoon, scoop small mounds of the meringue mixture onto a parchment covered baking sheet. Leave an inch or two between each cookie.
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!
Notes
The raspberries are completely optional. They turn these typically white cookies into light pink cookies (shown in the photo). If you decide to use the raspberries, thaw them and place them in a fine mesh strainer. Place the strainer over a bowl. Using the back of a spoon press the raspberries to release their juice.
Recipe by Pinot & Pie at https://pinotandpie.com/chocolate-chip-pecan-meringue-cookies-naturally-gluten-free-low-fat/