Pecan Meringue Cookies

Light and sweet meringue cookies with pecans. Made with beaten egg whites, these meringue cookies are also known as Easter cookies.

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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 50 Comments

  • Susie Strunk

    Mine never hardened. They were just goo. Had to trash them AND I used 9.00 eggs and pricey pecans from the farmers market. I think we Americans need to adopt weight measures in our recipes. The result is uniformity and less mishaps as in something like the quantity of egg whites. I’m bummed. Oh well, I would have eaten half the batch in one sitting anyway!

  • 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 :)

  • Natasa

    This qualifies as part of my all time favorite “white cookies” selection. They are so festive!

    Pecans, walnuts, almonds are a matter of personal taste. They are a great escape if you are running low on time and/or money, and guests are coming :D Now, I have a few suggestions.

    First, the measure: my version calls for more sugar, but it is all a matter of the inspiration. As egg whites are the most unreliable measure in the kitchen, it is something like
    1 egg-white,
    1.5dl sugar (teacup),
    1 teaspoon vinegar or lemon juice.
    The measure of nuts is completely as-much-as-I-have like.

    Now, to actually mix in this amount of sugar you cannot use whisk beaters. What you do is to put all the ingredients together at once (sounds impossible to mix, but try, and you’ll see it works out great) and mix it, do not beat it, with a wooden or plastic spoon. Of course, my lazy self had to try with the mixer, and it works out just fine as long as you use the other beaters, usually used for dough. Mix until the sugar crystals are completely dissolved.

    All the mentioned recommendations apply – let the eggs stay a bit out of the fridge before mixing, dry the cookies on 150-50Celsius (put them in 300 Fahrenheit initially and turn off the oven).

    Other delicious adds to the recipe include making the cookies small and then joining each 2 with melted chocolate, or adding a whole nut on the bottom and making the cookie on top of that, or adding minced nuts (a bit less than a full table spoon per egg), mixing well and when done, dry and cool – connecting the cookies with some tasty dense jam.

    Hope it inspires :)
    Best regards

  • chzplz

    Karina – I made these last night and used rice wine vinegar as I didn’t have any white vinegar. I think you’re only going for a bit of acidity rather than adding a specific taste.

    Regardless – they turned out fine. I haven’t tried them with white vinegar, so I’m not entirely sure that there isn’t any taste difference, but these taste great.

  • becky simpson

    I make these same cookies but with coconut and I use the powdered egg whites. One of my daughters teachers said they were the best cookies he ever tasted. We stored them in a plastic bowl with a lid and overnight the cats knocked it to the ground and the dogs helped to get the lid off and they were gone in the morning, stupid cats!

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Pecan Meringue Cookies