Date Nut Chocolate Chip Meringues

Date Nut Chocolate Chip Meringues is a gluten free, dairy free, and lacto ovo vegetarian recipe with 24 servings. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 91 calories, 1g of protein, and 5g of fat per serving. A couple people made this recipe, and 42 would say it hit the spot. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Head to the store and pick up egg whites, dark chocolate chips, dates, and a few other things to make it today. It is brought to you by Cookie Madness. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, you might also like recipes such as Date-Nut Meringues, Chocolate Chip Date Nut Cookies, and Chocolate Chip Date Nut Squares..

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 300 degrees F. and Line two baking sheets with parchment paper.In a mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Beat in the sugar a few tablespoons at a time. Stir in the pecans, dates and chocolate chips.With a generously rounded teaspoon, drop 12 mounds of cookie dough onto each baking sheet. Set one sheet on the middle rack and one on the lower rack and bake for 15 minutes.After 15 minutes, reduce the oven temperature to 275 degrees F, shift the baking sheets so that the sheet on the bottom is now on the top and vice versa. bake for another 15 minutes at 275 degrees F.Turn off oven and let the cookies sit in the closed “off” oven for about two hours.

 

Step by step:

1. Preheat oven to 300 degrees F. and Line two baking sheets with parchment paper.In a mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Beat in the sugar a few tablespoons at a time. Stir in the pecans, dates and chocolate chips.With a generously rounded teaspoon, drop 12 mounds of cookie dough onto each baking sheet. Set one sheet on the middle rack and one on the lower rack and bake for 15 minutes.After 15 minutes, reduce the oven temperature to 275 degrees F, shift the baking sheets so that the sheet on the bottom is now on the top and vice versa. bake for another 15 minutes at 275 degrees F.Turn off oven and let the cookies sit in the closed “off” oven for about two hours.

Nutrition Information:

covered percent of daily need