PECAN PUFFS
I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly. -Leslie Link-Terry, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.
Nutrition Facts : Calories 95 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 3h15m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn?t spill onto the pan.) Bake for 10 minutes. Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don?t refrigerate or store covered or they will lose their crispness.)
- Photograph by Ryan Dausch
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
CHOCOLATE PECAN CLOUDS
Make and share this Chocolate Pecan Clouds recipe from Food.com.
Provided by Punky Julster
Categories Drop Cookies
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F.
- Grease baking sheets.
- In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
- Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
- By hand, fold in pecans and chips.
- Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.
- Bake for 20 to 25 minutes or until set and dry to the touch.
- Cool cookies on baking sheets for 1 minute.
- Carefully transfer cookies to wire racks to cool.
- Store in an airtight container in a cool place.
Nutrition Facts : Calories 429.8, Fat 26.1, SaturatedFat 7.5, Sodium 142.2, Carbohydrate 51.9, Fiber 4.1, Sugar 46.7, Protein 4.9
PECAN CLOUDS
Melt in your mouth pecan cookies.
Provided by CHEF621
Categories Pecan Desserts
Time 1h45m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
- In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
- Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 8 g, Fat 6.5 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 6.6 mg, Sugar 7.1 g
PECAN CLOUDS
Melt in your mouth pecan cookies.
Provided by CHEF621
Categories Pecan Desserts
Time 1h45m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
- In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
- Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 8 g, Fat 6.5 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 6.6 mg, Sugar 7.1 g
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