Add flour mixture; mix on Speed 4 until
combined, about 30 seconds. Scrape
bowl with a spatula and continue mixing
until well blended, about 30 seconds.
Add chocolate chips and pecans; mix on
Speed 1 until just combined, about 20 to
30 seconds.
Spray baking sheets with cooking spray
or line with parchment paper. Drop by
rounded tablespoons, 2 inches (5 cm)
apart, onto baking sheets. Bake until
golden, about 10 to 12 minutes. Cool
slightly on baking sheet and then transfer
to a wire rack.
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Meringue Kisses
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Makes 36 meringue kisses.
1
tablespoon (15 ml) butter, melted
2
tablespoons (30 ml) powdered sugar
4
large egg whites
1
⁄
8
teaspoon (0.5 ml) cream of tartar
3
⁄
4
cup (175 ml) granulated sugar
(superfine is best)
1
teaspoon (5 ml) vanilla or almond
extract
2
ounces (60 g) chopped semisweet
or bittersweet chocolate
[
1
⁄
8
-inch (0.3 cm) chop]
Preheat oven to 225°F (110°C). Line two
baking sheets with parchment paper.
Brush the parchment lightly with the
melted butter, then dust with powdered
sugar, shaking off excess sugar.
Place the egg whites and cream of tartar
in a medium mixing bowl. Start mixing
the egg whites and cream of tartar on
Speed 1, increasing gradually to Speed 5.
Whip until soft peaks form, 1
1
⁄
2
to
2 minutes (depending on temperature of
egg whites). Sprinkle sugar 1 tablespoon
(15 ml) at a time over egg whites and
beat on Speed 4 after each addition, until
stiff peaks form and mixture is shiny but
not dry, about 4 minutes total.
Add the vanilla and beat on Speed 1
to blend in, 10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue
mixture by rounded tablespoons onto
prepared baking sheets, or gently place
it in a large pastry bag fitted with a
3
⁄
8
-inch (1 cm) plain tip and pipe out
“kisses”. Bake in preheated oven for
1
1
⁄
2
hours; do not peek. Turn off oven and
let sit in warm oven for an additional
1
1
⁄
2
hours to dry out. Transfer to a wire
rack to cool completely. Store in an
airtight container.
Nutritional information per “kiss”:
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Tip:
Meringues are best when made on
a dry day.
To make “nests” for mousse:
Draw 3-inch (6 cm) circles on the under-
side of parchment sheet. Butter and dust
with powdered sugar. Pipe concentric
circles of meringue into the 3-inch (6 cm)
rounds. Pipe another 2 circles on the
outermost edge of the meringues. Bake
as directed, but increase the baking and
resting time to 2 hours. Makes 4.
8
