Home » Recipes » Desserts » Cookies » Pecan Meringue Cookies Recipe
posted by Amy Johnsonon December 13, 2016 (updated Jan 24, 2019) 22 comments »
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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 yearall sorts of goodies arechurned out in our kitchen. There’sChocolate 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 myfavorite 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:
- Marjoram Butter Cookies
- Chocolate Cherry Walnut Cookies
- Benne Wafers Recipe
Pecan Meringue Cookies Recipe
Pecan Meringue Cookies Recipe
Yield: 36
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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.
Did you make this recipe?
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Originally published December 18, 2014.
Cookies
originally published on December 13, 2016 (last updated Jan 24, 2019)
22 commentsLeave a comment »
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22 comments on “Pecan Meringue Cookies Recipe”
allie@ThroughHerLookingGlass.com —Reply
You just keep spoiling us Amy. I love pecans, never tried pecan meringues. Can’t wait! Merry Christmas!!!
Jennifer @ Show Me the Yummy —Reply
I love meringues! Usually I just buy the kind from Trader Joe’s, but I’ve always wanted to make my own 🙂
Amy Johnson —
I cannot emphasize how easy they are. Really. And I think they are better than the ones I’ve bought in the past.
Amanda —Reply
Love these so much! Delicious!!!
Linda —Reply
How do you store these? They look wonderful and easy to do!
Amy Johnson —
Store in airtight container or cover well with plastic wrap at room temperature.
Lenore Savage —Reply
I toasted almonds, cooled and chopped themand then; added to recipe, Memorable.
Amy Johnson —
Toasted almonds sound fabulous!
sylvia caldwell —Reply
Could another type of sweetener be used?These sound great but my husband has to watch the sugar in his diet.thanks
Amy Johnson —
I have never tried a alternate sweetener to sugar for meringues so I do not know.
Deborah Neuhauser —
When I make my meringue are use confection sugar in it it works wonderfully.
It beats ups differ.
cheryl lindsey —Reply
thank you for sharing this reciepe
disRobyn Stone | Add a Pinch —Reply
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
Paula Moran —Reply
Toasted almond slices and toasted coconut for an alternative is dilicious, too!
Susie Mandel —Reply
I love meringue and if this is easy, I’m all for it!
Michelle Sweeney —Reply
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!Michelle Sweeney —
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.
Amy Johnson —
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-888291Amy Johnson —
Hmmm … I’m not sure why you only got 16. This recipe definitely makes a large batch.
Susan Huff —Reply
Can these be frozen after baking?
LaRosia McKenzie —Reply
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!!!
Patty Randall —Reply
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!
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