Pecan Meringue Cookies

Ingredients

• 1 cup whole pecans
• 3 egg whites
• Pinch salt
• 3/4 cup sugar
• 1 teaspoon vinegar

Directions

1. Set your oven to 300 degrees F. To crush the pecans, seal them in a zipper baggie, then smack them with a wooden spoon or run a rolling pin over the bag until you have small pieces. Put the pecans aside.
2. Pour the egg whites into a spotlessly clean standup mixer bowl, then add the salt. Beat on medium speed until you can see soft peaks beginning to form and the bubbles in the whites look tiny and even, about 2 to 3 minutes.
3. With the mixer still running, turn the speed up to medium-high. Add the sugar gradually, a couple tablespoons at a time, and keep whipping the mixture for a few minutes. Pour in the vinegar, raise the speed to high, and beat until the whites are puffed, shiny, and hold stiff peaks when you lift the whisk, 4-5 minutes.
4. Use a rubber spatula to fold the pecan pieces into the meringue gently.
5. Scoop the mixture by teaspoons onto cookie sheets covered with parchment paper or a silicone mat.
6. Slide the cookie sheets into the 300 degrees F oven, shut the door, and immediately reduce the temperature to 250 degrees F. Bake for 25 minutes at 250 degrees F, then turn the oven OFF. Let the cookies sit in the oven for 2 to 3 hours or overnight. They are done when the outside is crisp and the inside feels airy rather than dense. If the centers are still a little marshmallowy or chewy, leave them to dry out for a few more hours.