Ingredients
1/2
cup powdered sugar
1/2
cup chocolate creme-filled cookie crumbs
1/2
cup finely chopped pecans
1/4
cup miniature semisweet chocolate chips
2
tablespoons bourbon or water
1
teaspoon light corn syrup
2
egg whites
2/3
cup sugar
1/2
teaspoon vanilla
Preparation
Heat oven to 250° F. Generously grease cookie sheets with shortening.
In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.
