Thanks to a bowl of leftover egg whites I found in the refrigerator, today’s baking took on a meringue theme. Each of the two recipes makes 12 cookies.
The first recipe, which is said to have originated at Colonial Williamsburg’s Travis House restaurant, is a close cousin to its chocolate counterpart, The Savannah Chew. It’s an egg white/brown sugar/pecan based cookie which despite its simple ingredient list, bakes up into a rich and tasty cookie. When they first come out of the oven, they’re crispy on the outside and slightly chewy on the inside. After sitting around, they are crispy all the way through — but in a rich, non-chalky way.
1 egg white, at room temperature
1 cup brown sugar
pinch of salt
1 level tablespoon flour
3/4 cup chopped pecans
Preheat oven to 350°F and line a large baking sheet. Beat the egg white until stiff peaks form. Gradually add brown sugar, continuing to beat. Mix in salt and flour. Stir in pecans.
Drop batter by teaspoonfuls 2 inches apart on baking sheet. Bake for about 15 minutes. Cool slightly and remove from pan.
1 egg white
1/2 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup coconut
1 cup cornflakes
Preheat oven to 350 degrees. Line cookie sheet with parchment. In bowl of mixer, beat egg white, salt and vanilla until foamy. Add sugar slowly and continue beating until mixture is thick and glossy. Stir in coconut and cornflakes.
Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.