Pecan Meringue Cookies Recipe
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These crispy Pecan Meringue Cookies are sweet bites with a crunchy exterior and chewy nutty inside. What a fantastic flavor and texture combination, and a super addition to any party menu.
This time of the year all sorts of goodies are churned out in our kitchen. There’s Chocolate Coconut Oatmeal No-Bake Cookies, Pecan Sandies, Peanut Brittle and these Pecan Meringue Cookies, just to name a few. To be honest, growing up meringues had not been a favorite of mine, but boy was I surprised when I took the first bite of these meringue cookies.
For starters, before I made these a few years back I had not had a meringue for years. I seem to recall meringues being kinda … well, meh. Ya know, take it or leave it. But these. These meringues are not “meh.” They are anything but. These meringues are fabulous! They have a delicate crunchy shell with a chewy, nutty inside. Such a perfect texture combination! Meringues are now one of my favorite holiday goodies. I think you’ll find them delightful too!
Not to mention, meringues are super duper easy. Four ingredients and about 15 minutes is all that is needed to get these in the oven. Really. I don’t mess with fussy stuff, y’all. So when I say they are easy, believe me. They are easy. And so very worth it! Please note, the meringue cookies shown were made by quickly dropping mounds of meringue, so they’re more rustic, if you will. If you’re desiring a more fancy finished look, the meringue can be transferred to a piping bag, fitted with a large tip and piped to desired shape and size.
These crispy nutty meringue cookies are excellent for parties or packing up to share as edible gifts. Plus, they’re so pretty. I think they would be a great addition to a New Year’s dessert bar. So festive! Just imagine, champagne in one hand, meringue in the other. The perfect way to start the new year, I’d say.
Check out these other sweet treats:
Pecan Meringue Cookies Recipe
Pecan Meringue Cookies Recipe
These nutty meringues have crispy exterior with chewy inside. Delicious!
Ingredients
- 2 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans (walnuts or almonds may be substituted)
Instructions
- Preheat oven to 250-degrees F. Line baking sheet(s) with baking parchment or silicone baking liner.
- Beat egg whites until stiff.
- Gradually add sugar, while continuing to beat.
- Stir in vanilla.
- Gently fold in chopped nuts.
- Drop 2 teaspoon-sized mounds on lined baking sheets about 1-inch apart.*
- Bake at 250-degrees F for 50 minutes.
Notes
*If desired, transfer meringue to a piping bag fitted with a large tip and pipe cookies in desired shape and size.
Originally published December 18, 2014.
You just keep spoiling us Amy. I love pecans, never tried pecan meringues. Can’t wait! Merry Christmas!!!
I love meringues! Usually I just buy the kind from Trader Joe’s, but I’ve always wanted to make my own 🙂
I cannot emphasize how easy they are. Really. And I think they are better than the ones I’ve bought in the past.
Love these so much! Delicious!!!
How do you store these? They look wonderful and easy to do!
Store in airtight container or cover well with plastic wrap at room temperature.
I toasted almonds, cooled and chopped themand then; added to recipe, Memorable.
Toasted almonds sound fabulous!
Could another type of sweetener be used?These sound great but my husband has to watch the sugar in his diet.thanks
I have never tried a alternate sweetener to sugar for meringues so I do not know.
When I make my meringue are use confection sugar in it it works wonderfully.
It beats ups differ.
thank you for sharing this reciepe
dis
Absolutely love meringues – and these are extra special with the pecans! I’d love several of them in front of me right about now! xo
Toasted almond slices and toasted coconut for an alternative is dilicious, too!
I love meringue and if this is easy, I’m all for it!
I just made this and yes, it is indeed, very easy. However I exchanged almond “flour” and almond extract for the pecans and vanilla.
However the yield of seems very off to me, I got 16 meringues using a star tip decorating press, and tried to judge two teaspoons of meringue… either way, I am sure they will be delicious!
One more thing, mine seemed to flatten while baking, I am sure they will still taste great, but what do you think I did wrong? I definitely whipped them to very stiff peaks and took care bake promptly a preheated 250 degree oven.
There are a few reasons meringues flatten. It’s not a short answer so I did a quick search for a good article that discusses it. Here are two:
http://www.myrecipes.com/how-to/cooking-questions/meringue-cookies-flat
http://www.chowhound.com/post/deflated-meringues-888291
Hmmm … I’m not sure why you only got 16. This recipe definitely makes a large batch.
Can these be frozen after baking?
Absolutely easy to make! I have made these for my family twice this year and they turned out delicious both times. Thank you for sharing this recipe!!!
I made these delicious little pecan cookies. A triple batch (mostly for gift giving … mostly) I did use 2 part sugar & 1 part Stevia equal measure sweetner. In a word … YUM! Going 50/50 sugar/stevia and see if they keep their cruch & gooeyness. This is my best Christmas recipe gift this year!!! Best news … naturally gluten and dairy free!