Pecan Meringue Cookies

Photography Credit: Elise Bauer

A reader of Simply Recipes recently left a comment on our Pavlova recipe with a recipe for what she calls “Easter Cookies” (called “Resurrection cookies” by another reader). The commenter, Linda, describes them as a meringue cookie with pecans that you put into a 300°F oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of pecan fluffiness. I adjusted the recipe a little, based on what I learned from Shuna‘s egg whites class. They are delightful little clouds, and quite sweet. Thank you Linda!

Pecan Meringue Cookies Recipe

  • Sit in oven time:
  • Yield: Makes 12-24 cookies, depending on the size.

Notes on working with egg whites. Before you start, remove eggs from refrigerator and let them come to room temperature. (A couple of hours will do, or if you are rushed for time, immerse them in warm water for 10 minutes.) Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils. To separate the eggs, crack them in half and gently move the yolk from one egg shell half to another, allowing the egg white to drip down into a clean container.


  • 1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)
  • 3 egg whites
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon vinegar


1 Preheat oven to 300°F.

2 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.


3 Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

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4 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

5 Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or Silpat.

6 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.


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Egg Whites and Sugar Combine in Traditional Easter or Passover Meringue - from the Boston Globe.

Pecan Meringue Cookies

Showing 4 of 49 Comments

  • Wendy

    It is VERY important to FOLD in the nuts at the end – and not beat them in like I did! What a disaster! I will try again and do the gentle fold as suggested – clearly the fat in the pecans was released into the mixture, which caused it to collapse completely. That’s how we learn, I guess. Thanks for sharing your recipe :)

  • Tricia

    Hi, Elise! I’m going to be making these and the peppermint version for a gathering this weekend. Do you have any suggestions for using all the yolks I’ll have left over?


    I usually make a custard base for homemade ice cream with yolks. ~Elise

  • Sheri

    I had a relative that made these every year for Christmas. She used coloring and flavors as well as chocolate chips. The green were mint, pink/red had a cherry flavor, yellow were lemon and white were vanilla. My father in law used to call them ‘democrat’ cookies. He said it was because they were all puffed up and full of hot air. lol
    I just knew there were merangue cookies and delicious!

  • M

    These merengues were wonderful…this is a perfect way to cook them too! I’ve read recipes that have you do it for hours at 200…those have never worked out for me. This recipe saved energy and turned out just like it should.

    I was making pralines too, so I subbed mini chocolate chips for the pecans. I used 3/4 of a cup of mini ones, but I think next time I’ll use even less than that…maybe 1/3 to 1/2 so the chocolate is more subtle and the merengue really shines as the bold flavor :). It yielded about 22 cookies…no one believed me that I only used 3 egg whites!

    Thank you so much for posting this!

  • Jenny

    Hi, I made these for the first time today but it didnt turn out so well. I don’t know if I didn’t preheat the oven for a long time or if I didn’t mix the egg whites too well. The cookies didnt fluff at all and it was more like sugar clumps.

    So many things can go wrong when working with whipped egg whites. Your egg whites must be completely free of any specks of yolk. Your hands, utensils, bowls, must be completely spankin’ clean. Any fat or oil will keep the whites from rising properly. You must not over whip. Etc. etc. All I can suggest is to try again. You might want to try it with a smaller batch (cut the recipe into 1-third), to experiment. ~Elise

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