Sheer decadence is how these sweet treats feel in your mouth, but rest assured, they're a healthy alternative to most holiday sweets. The addition of pecans adds both texture and flavor.

Makes about 80 small meringues
Preparation time: 15 minutes
Cooking time: 1 hour

3/4 cup finely chopped Georgia pecans
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1/3 cup miniature semi-sweet chocolate chips
6 egg whites, at room temperature
2/3 cup granulated sugar

Preheat oven to 300°F.

Lightly grease and flour two baking sheets. In a small bowl, combine pecans, cocoa, confectioners' sugar and chocolate chips. Set aside. 

In a large bowl, beat egg whites with electric mixer until they just begin to stiffen. Gradually beat in 2 tablespoons of the sugar and continue beating until egg whites are stiff. Gradually add remaining sugar, beating at a low speed. Gently fold in pecan mixture.

With two spoons, spoon tablespoon-size scoops of meringue onto prepared baking sheets. Bake meringues until dry, about 1 hour. With metal spatula, remove from pan, let cool on wire rack, then wrap and store in a dry place. Meringues can be made up to a week in advance.
Packaging tip: Stack these inside a cellophane bag from candy store. Wrap gold wired ribbon around the neck of the bag.