No ImagePecan Meringue Cookies

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  1. Shannon

    My daughter loves merings. 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!

    xxxxxyyyyy

  2. Ursula

    I make these but use chocolate chips instead, also yummy !

  3. AK2NC

    Susie threw away the whole batch?!? What?!? Even if those babies don’t harden up as expected, they’re still a delight to eat. You can even stash the gooey goodness in the freezer to harden them and make them easier to eat. Never waste an opportunity to take full advantage of those baking “snafus.” :)

  4. Debra

    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.

  5. 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!

  6. 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 :)

  7. 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?

    Thanks!

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

  8. 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!

  9. 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!

  10. 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

  11. Debbie

    Hello:
    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:

    Forgotten Cookies

    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.

  12. ad

    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).

  13. Francesca

    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.

  14. Vickie

    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

  15. Dara

    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:
    http://cookincanuck.blogspot.com/2009/04/meringues-with-chocolate-mascarpone-and.html

  16. Tatieva

    Hum, des petites meringues à la française, j’adore ça ! C’est tout léger, on dirait des petits nuages de printemps…

  17. Emma

    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

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