Source: Cookbook

Chocolate "M&M's"® Meringue Cookies
These double chocolate cookies are the answer when you want a sweet treat.
Serves: makes about 24 cookies
Prep Time: 20 minutes
Cook Time: at least 6 hours


6 large egg whites, (room temperature)
1/8 teaspoon cream of tartar
3/4 cup (240 ml) granulated sugar
3 tablespoons unsweetened cocoa powder, sifted
1 cup (240 ml) pecans, finely chopped
1 cup (240 ml) "M&M's"® Chocolate Mini Baking Bits

Preheat oven to 350°F (177°C). Cover 2 baking sheets with parchment paper or aluminum foil. 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. Combine the sugar and sifted cocoa and gradually add this mixture to the egg whites. Beat on high speed until the whites are stiff and shiny.

Sprinkle the pecans and "M&M's"® Chocolate Mini Baking Bits lightly over the egg whites and carefully fold in to distribute evenly, using as few strokes as possible. Drop tablespoonfuls of batter, 1 inch (2.5 cm) apart, on the prepared baking sheets.

Place in preheated oven, then turn heat off. Leave the meringues in the oven overnight—or for at least six hours—without opening oven door. Carefully peel the cookies from the paper or foil. Store in a tightly closed container at room temperature.