To make Easter story cookies, beat egg whites with vinegar, salt and sugar until stiff peaks form. Next, fold in crushed pecans. Drop teaspoons of the cookie mixture onto a baking sheet, and place it in the oven. Immediately turn the oven off, and leave the cookies to cook and cool overnight.Continue Reading
Preheat the oven to 300 degrees Fahrenheit.
Place 1 cup of pecans into a resealable plastic bag. Hit the bag with a mallet or wooden spoon to crush the pecans into tiny pieces.
Add 1 teaspoon of white vinegar, 3 egg whites, a pinch of salt and 1 cup of sugar into a medium-size mixing bowl. Use an electric mixer on high speed to beat the cookie mixture for 12 to 15 minutes until stiff peaks form.
Fold the crushed pecans into the cookie mixture with a wooden spoon.
Line a cookie sheet with wax paper. Drop teaspoons of the mixture onto the cookie sheet, spacing each drop a few inches apart.
Add the cookies to the preheated oven, and immediately turn the oven off. Leave the cookies in the oven to cook and cool overnight or for several hours. The cookies are ready when showing a slightly cracked surface and are fully cooled. This process yields approximately 1 1/2 to 2 1/2 dozen cookies.