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My daughter loves meringues. We always bought them at the store. I was making thumbprints and this recipe popped up. Looked at it and thought why not try. I followed the recipe except no nuts (my daughter doesn’t like them) and I added a half a teaspoon of vanilla extract. Turned out delicious. I just put my second batch in but this time a used lemon extract. Simple and easy to make!
I make these but use chocolate chips instead, also yummy !
I used this recipe and they were delicious. I didn’t whip them quite as much as they called for and they were plenty stuff. I also used more pecans then it called for also.
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 :)
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
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!
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!
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
I tried your recipe and my Husband=== to my surprise== pulled out the following recipe. We made his recipe together and it is wonderful! I wanted to pass it on to you for a try:
2 egg whites
3/4 cup sugar
1 cup chopped pecans
12 ounce package miniature chocolate chips
Pre-heat oven to 350.
Beat egg whites until very stiff then beat in sugar. Meringue should be very stiff. Fold in chips and nuts.
Line 2 baking sheets with parchment paper (or aluminum foil). Drop cookies from a teaspoon onto paper. Place in heated oven, close door, and turn oven off.
Forget cookies overnight or at least four hours.
After many attempts..I finally succeed.
but, I didnt use any pecans nor vinegar. I used cornflakes and mini semi sweet choc chips and put them in small paper cups to bake.
It was simply pure heaven!
And we call them Birds’ Droppings (literal translation).
I made the pecan meringues for Easter dinner. They were absolutely the easiest things I have ever made and with very little mess. Guests loved them so much that they want the recipe. I think they are a good substitute for divinity which is another favorite, but more difficult.
Elise, how good would these ship if I wanted to send them as a gift? I would be sending them overnight FedEx, but wanted your thoughts on this. Thanks so much.
I would surround them with paper towels and put them in an airtight plastic container to ship. Should work. ~Elise
My grandmother used to make little meringue cookies like this and I couldn’t get enough of them! She would either put a chocolate chip or crystallized ginger inside. I have taken to making large meringues (which freeze beautifully) and topping them with chocolate mascarpone and strawberries (though any fruit would do). Here’s the recipe:
Hum, des petites meringues à la française, j’adore ça ! C’est tout léger, on dirait des petits nuages de printemps…
I don’t yet have a stand mixer, I have some mixing bowls but not sure if they are copper. Is it okay to use a hand mixer to stiffen the whites? Any variations I need to make for this method?
If they were copper, you would know, so likely not. Yes you can use a hand mixer. Make sure the bowl and mixer blades are very clean. Absolutely no residual oil or butter. Note that it will take several minutes. ~Elise
About the dryness: English meringue deserts are VERY DRY and they use heavy creme or chocolat as sauce.
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
1.5dl 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 :)
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.
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!
My daughter and I make these taller, in the shape of ghosts and use two mini-chips as eyes–v. cute and, better still…delicious!