150g dark chocolate (at least 70% cocoa solids), roughly chopped
1 tsp vanilla extract
Choosing vanilla extract
Try Madagascar Bourbon Vanilla Extract, or an essence from Rayners, available from bumblebee.co.uk.
You could substitute walnuts for pecans if you prefer.
Preheat the oven to 180C/gas
4/fan 160C. Line two baking sheets
with foil to cover. In a large clean
bowl, whisk the egg whites with
a pinch of salt until stiff and dry.
Gradually whisk in the sugar a little
at a time to make a thick and glossy
meringue. Tip in the pecan nuts
and chocolate, then the vanilla
extract and gently fold into the
meringue with a large metal spoon.
Spoon heaped teaspoonfuls of
the meringue mixture, spaced
apart, on to the lined baking
sheets. Put the sheets in the oven,
then turn it off and leave the
cookies for at least 3 hours,
overnight or until the oven is cold.
Carefully peel the cookies from
the foil. Store in an airtight tin
where they will keep for 3-4 days.