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).

Placed my metal bowl and whisk in the freezer to chill.

Preheated the oven to 300º (very important to do that first!).

Chopped the cup of pecans (can toast them for more flavor).

Put the vinegar (1 tsp) in the mixing bowl.

Added 3 egg whites to mixing bowl.

Added the pinch of salt. Then whipped until soft peaks formed.

Then gradually added in the sweetener and continued whipping until all sweetener was added and stiff peaks formed. I used 1 Tablespoon erithritol and a heaped teaspoon of stevia, powdered.

Then gently folded in the pecans.

Dropped onto silpat (could have used parchment paper) on cookie sheet and put them in the oven. Turned the oven off and got them out in the morning.

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.

I’ll definitely be making these again next year. I loved it even if the rest of the family didn’t understand why.

Michele ºÜº