Pecan-Mocha Meringues

I found this recipe in Bon-Appetit magazine and thought it sounded good! Well-trust me on this one folks-If you like pecans chocolate and coffee all wrapped up in a light crispy cookie-give this a try-they are truly delicious! Hubby agreed-I need to remember to have these on hand for special occasions!

PECAN-MOCHA MERINGUES
1/2 (packed) brown sugar
1 tbls unsweetened cocoa powder
3 egg whites (large eggs)
1/4 tsp kosher salt
1/8 tsp cream of tartar
1/2 cup sugar
2 tsp instant espresso powder(I didn't have any,so I ground up regular coffee to a fine powder-it worked well!)
1 cup finely chopped pecans
1/ cup semi-sweet chocolate chips
have about 24-36 pecan halves on hand for the top
you will also need parchment paper

pre-heat oven to 300 degrees and line 2 cookie sheets with parchment paper
press brown sugar and cocoa powder through a sieve(I used a sifter) then whisk to completly mix together
using an electric mixer on high speed-beat eggwhites kosher salt and cream of tartar until soft peaks form.
with the mixer still running,gradually add sugar,then espresso powder.
continue to mix until medium peaks form.
again,while mixer is still running-gradually add brown sugar mixture and beat until stiff peaks form].

drop by a tablespoon onto parchment paper-space about 1 inch apart-and place i peacn-half into the top of each spoonful.
bake for appx 25-30 minutes then shut the oven off and let the cookies cool in the oven(keep the door closed)

the result is a crispy cookie on the outside with a yummy fillling-like inside-they are light,sweet and taste "JUST LIKE ANOTHER"!!!!!