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Pavlova Cookies

by Dogwood Crafters, Chef: Brenda Anders

6 Egg whites at room temperature
1-1/2 Cups sugar
1 Cup toasted pecans
1 Cup Heath Bar chips.

  1. Preheat oven to 350 degrees
  2. 6 egg whites at room temperature (caution - do not get any of the yoke in this mixture)
  3. Beat until white's peak
  4. Slowly add 1-1/2 cups sugar
  5. When blended add 1 cup toasted pecans chopped into small pieces and 1 cups Heath Bar chips.
  6. Place mixture into large plastic bag and cut a small hole in the corner.
  7. Line 2 large cookie sheets with parchment paper.  Turn off the oven.
  8. Squeeze the meringue mixture out the bag into small dollops about the size of two candy kisses.
  9. Into the oven WHICH YOU HAVE TURNED OFF - place the cookie sheets and let stand overnight.


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