The cookie batter is simplicity itself--just egg whites whipped long and high with brown sugar. The meringue inflates into a thick, light paste that's stable and putty colored. There's a copious amount of toasted pecan halves in the recipe. Half of them are chopped and then they are all folded into the the meringue. That's right--just three ingredients in the cookie batter.
If you are new to my blog, the Alpha Bakers are a group of bakers who are baking through the latest cookbook by Rose Levy Beranbaum. The book is entitled The Baking Bible, and I have been baking her recipes for so long, I hardly know how to turn on the oven without opening one of Rose's books!
Please join me next week for a recipe I'm really excited about--Fourth of July Cheesecake!
It's got a red velvet cake base, white cheesecake and a blueberry topping. It looks heavenly, and I've been looking forward to it since I first opened the book.
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