• Bright Ideas
• on 12/07/2010

Double Chocolate M&M'S® Meringue Cookies

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• Cook Time: 6 hours
• Difficulty: Easy
• Yield: 60 cookies

• 6 large egg whites (room temperature)
• 1/8 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder (sifted)
• 1 cup finely chopped pecans
• 1 cup M&M’S® MINIS® Milk Chocolate Candies

• 1. Preheat oven to 350°F.
• 2. Cover 2 baking sheets with parchment paper or aluminum foil.
• 3. Place the egg whites and cream of tartar in a deep bowl and beat with an electric mixer on medium speed until soft peaks form.
• 4. Combine the sugar and sifted cocoa and gradually add mixture to the egg whites.
• 5. Beat on high speed until the whites are stiff and shiny.
• 6. Sprinkle the pecans and M&M’S® MINIS® Milk Chocolate Candies lightly over the egg whites and carefully fold in to distribute evenly, using as few strokes as possible.
• 7. Drop heaping teaspoonfuls of batter 1 inch apart onto the prepared baking sheets.
• 8. Place in preheated oven, then turn heat off.
• 9. Leave the meringues in the oven overnight or for at least six hours without opening oven door.
• 10. Carefully peel the cookies from the paper or foil.
• 11. Store in a tightly closed container at room temperature.
• 12. MAKES ABOUT 60 COOKIES.