- 2 large egg whites, room temperature
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 2/3 light brown sugar, firmly packed
- 1 chopped pecans
Preheat oven to 300°. On cookie sheet, toast pecans and cool. Line cookie sheet with foil or baking parchment. In bowl, beat egg whites and salt on medium speed until frothy. Add cream of tartar and vanilla. Continue beating, gradually increasing speed, until soft peaks form.
While beating at high speed, gradually add sugar by heaping teaspoons. Beat until all sugar is incorporated and peaks hold their points when beaters are lifted. Gently fold in pecans.
Either spoon onto foil-lined cookie sheet, or fill piping bag (with plain round tip) with mixture and pipe into inch-high heaps.
Bake 18 to 20 minutes. Without opening door, turn oven off and leave cookies in oven 5 to 7 minutes. Baked kisses are lightly tanned and firm to the touch. Cool pan on wire rack; slide cookies off pan with spatula.
Store in airtight container, If cookies get soggy, reheat 10 minutes in 300° oven.
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