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Pecan Meringue Cookies
Pecan Meringue Cookies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
225 minutes
Delicious meringue cookies with egg whites, sugar, and pecans. Perfect for any holiday or celebration. Prepare ahead and enjoy it the next day.
Ingredients:
  • 1 cup (100g) whole pecans, preferably lightly roasted for 8 to 10 min at 250°F (120°C)
  • 3 egg whites
  • Pinch salt
  • 3/4 cup (150g) sugar
  • 1 teaspoon vinegar
Instructions:
  • Preheat the oven to 300°F (150°C) to create the perfect cooking environment for your dish.
  • Crush pecans: Seal pecans in a Ziploc bag and use a wooden spoon or rolling pin to break them into small pieces. Set aside.
  • In a clean stand mixer bowl, beat the egg whites with salt on medium speed until soft peaks form and bubbles are small and uniform, for about 2 to 3 minutes.
  • Increase the speed to medium-high and gradually add the sugar, a few tablespoons at a time, while continuing to whip the egg whites. Keep whipping for a few minutes, then mix in the vinegar. Increase the speed to high and whip until the egg whites are fluffy, glossy, and form stiff peaks when the whisk is lifted, about 4-5 minutes.
  • Incorporate the pecan pieces: Gently fold the pecan pieces into the mixture using a rubber spatula.
  • Using a teaspoon, place dollops of the batter onto cookie sheets lined with parchment paper or a silicone mat.
  • Bake the cookie sheet in a preheated 300°F (150°C) oven, then reduce the heat to 250°F (120°C) and bake for 25 minutes. Turn the oven off and let the cookies sit inside for 2 to 3 hours, or overnight, until they are crisp on the outside and light and airy on the inside. If needed, allow them to dry out longer for a chewier texture.

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