If you live in Austin, you can buy Pecan Chewies at the Central Market for about $5.00 a pack, but the homemade version is lighter and crisper. Plus, you can use whatever brand cocoa powder you want. For this batch, I used Scharffen Berger natural unsweetened cocoa and Texas pecans.
Update: These are easy, but you do have to work quickly when spooning them onto the baking sheet so that the batter won’t run too much. If you’re a novice baker or are just new to this type of flourless cookie, you may want to make a quick half batch first.
- 1 3/4 cup powdered sugar
- 1/3 cup unsweetened natural cocoa powder
- 1/8 teaspoon salt
- 2 large egg whites,
- 1/2 teaspoons vanilla
- 1 1/3 cup toasted and finely chopped pecans
- Preheat oven to 400 degrees F. Line two large baking sheet with parchment paper or nonstick foil.
- Stir powdered sugar, cocoa powder, and salt together in a bowl
- Place egg whites in very clean metal or glass mixing bowl. Add the sugar mixture and stir with a rubber scraper, scraping sides of bowl, until ingredients are well mixed and batter is smooth and thick.
- With a handheld electric mixer, beat for exactly two minutes. Mixture will thicken slightly, but it will not be light and fluffy like meringue. Stir in pecans.
- Working quickly, drop the batter onto the baking sheets by rounded tablespoons, spacing about 2 1/2 inches apart. Bake the cookies on the center and lower rack for 10-12 minutes or until dry, puffed and cracked on the surface.
- Let the cookies cool for about 5 minutes on the parchment paper. Carefully remove cookies and let cool completely on a wire rack.
- Store cookies in an airtight container or freeze.