I discovered these cookies while trying to find a recipe that uses egg whites since my favorite pound cake recipe uses 6 egg yolks. I usually double this recipe to use al 6 egg whites I have left, and they are gobbled up in no time. You can't distinguish the crackers though, they just become part of the cookie for a delicious combination that just melts in your mouth. Yum!
Ritz Meringue Cookies
20 buttery round crackers (like Ritz)
1 cup chopped pecans
1 cup sugar
3 egg whites
1 tsp. vanilla extract
Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts. Spoon onto lightly greased cookie sheet and bake at 350* F until light brown, about 18 minutes. Makes 2-3 dozen cookies.
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