I’m really desiring some Easter traditions. We did the whole basket thing when the kids were little but I’m wanting something else. So Saturday night I made the Easter Story Cookies before I went to bed so that they’d be fresh Sunday morning.
Here’s the link for the recipe WITH the story part to do with children. Since my kids are all adults now and my only grandson (so far) isn’t here, I just made the cookies. I made modified it to use sugar alternatives.
We liked them. The pecans really gave these substance. I’ll be sure to chop them a bit more finely next time.
And here’s how I did it.
Separated my eggs to get to room temperature before whipping (about 30 minutes).
Chopped the cup of pecans (can toast them for more flavor).
I followed the link’s directions for ‘baking’ but they were a bit crumbly.I found several other directions on baking meringues. Next time I will bake at 225º for 20-25 minutes and then turn the oven off and leave it overnight.
- 3 egg whites
- 1 teaspoon white vinegar
- pinch of salt
- 1 cup of pecans chopped
- 1 Tablespoon erithritol, powdered
- slightly heaped stevia, powdered
- chill bowl and whisk while egg whites get to room temperature.
- Preheat oven to 225º or 300º
- Put vinegar in chilled bowl and add egg whites.
- Blend to soft peaks.
- Begin adding in sweetener.
- Blend to stiff peaks.
- Fold in chopped pecans.
- Drop onto silpat or parchment paper and put in the oven.
- Option 1: turn off 300º oven and leave overnight.
- Option 2: bake on 225º for 20-25 minutes and then turn off oven and leave overnight.
I’ll definitely be making these again next year. I loved it even if the rest of the family didn’t understand why.