Pecan Meringue Cookies Recipes

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MERINGUE COOKIES



Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

PECAN FILLED COOKIES



Pecan Filled Cookies image

This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!

Provided by Laural Takashima

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 30

Number Of Ingredients 10

½ cup butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
⅛ cup sour cream
¼ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
  • Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.6 g, Cholesterol 14.8 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 66.9 mg, Sugar 6 g

PECAN PUFFS (MERINGUE COOKIES)



Pecan Puffs (Meringue Cookies) image

Make and share this Pecan Puffs (Meringue Cookies) recipe from Food.com.

Provided by Kikimony

Categories     Drop Cookies

Time 1h10m

Yield 36 puffs

Number Of Ingredients 5

3 egg whites
1 pinch salt
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • In a mixing bowl beat egg whites until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form (5-8 minutes).
  • Fold in vanilla and pecans.
  • Drop by well-rounded teaspoonfuls onto greased cookie sheets.
  • Bake at 200 degrees for 50-55 minutes or until firm to the touch.
  • Store in airtight container.

PECAN MERINGUE COOKIES



Pecan Meringue Cookies image

Provided by Phyllis Glazer

Categories     Cookies     Mixer     Egg     Nut     Bake     Passover     Pecan     Spice     Spring     Kosher

Yield Makes 24 to 30

Number Of Ingredients 5

1 large egg white
1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar
Pinch of salt
1/4 teaspoon ground allspice or nutmeg
1 1/2 cups finely chopped pecans

Steps:

  • 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
  • 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
  • 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
  • 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

PECAN-MOCHA MERINGUES



Pecan-Mocha Meringues image

Provided by Jeanne Kelley

Categories     Cookies     Coffee     Blender     Chocolate     Bake     Easter     Low Cal     Pecan     Low Cholesterol     Party     Potluck     Bon Appétit

Yield Makes about 18

Number Of Ingredients 10

1/3 cup (packed) golden brown sugar
1 tablespoon unsweetened cocoa powder
1/3 cup egg whites (from about 3 large eggs)
1/4 teaspoon coarse kosher salt
1/8 teaspoon cream of tartar
1/3 cup sugar
2 teaspoons instant espresso powder
1 cup finely chopped toasted pecans
1/2 cup semisweet or bittersweet chocolate chips (optional)
18 (about) untoasted pecan halves

Steps:

  • Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
  • Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.

CHOCOLATE CHIP & PECAN MERINGUE BARS



Chocolate Chip & Pecan Meringue Bars image

I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 13

4 large egg whites
1/2 cup butter, softened
1-1/2 cups packed brown sugar, divided
1/2 cup sugar
2 large egg yolks, room temperature
3 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans or walnuts

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-PECAN MERINGUES



Cherry-Pecan Meringues image

These cookies are easy to make and no flour is required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 36

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

Steps:

  • Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
  • Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
  • Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

Nutrition Facts : Calories 35 g

COFFEE PECAN MERINGUE SANDWICH COOKIES 1995



Coffee Pecan Meringue Sandwich Cookies 1995 image

These are little meringue cookies that are sandwiched with your favourite coffee ice cream or with caramel duluce. Give them a try, brings you back to the playground only grown up version.

Provided by andypandy

Categories     Frozen Desserts

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups pecans, lightly toasted and cooled
3 tablespoons packed golden brown sugar
1/2 cup packed golden brown sugar
1 teaspoon fresh ground cinnamon
1/4 teaspoon salt
1/4 cup bittersweet chocolate (not unsweetened) or 1/4 cup semisweet chocolate, chopped (not unsweetened)
2 large egg whites
1/4 teaspoon cream of tartar
4 teaspoons instant coffee crystals
1 1/2 cups homemade coffee ice cream (for filling) or 1 1/2 cups store bought coffee ice cream (for filling)
3 ounces chopped and melted semisweet chocolate (for drizzle) or 3 ounces bittersweet chocolate (for drizzle)

Steps:

  • This recipe makes 20 flat cookies, when sandwiched together you will have ten dessert.
  • Preheat oven to 225°F.
  • Line baking sheets with foil, then butter and flour foil.
  • Combine 1 cup pecans, 3 tablespoons brown sugar, cinnamon, and salt in a food processor. Process finely.
  • Add the 1/4 cup chopped chocolate and another 1 cup pecans. Chop just until nuts are coarsley chopped. This is about 8 pulses only.
  • Remove and set aside adding in the coffee crystals at this time to the dry mixture.
  • Using electric mixer, beat egg whites and cream of tartar, until soft peaks.
  • Gradually add 1/2 cup brown sugar, beating until very stiff.
  • This should take three to four minutes.
  • Fold in the nut-coffee dry mixture.
  • The crystals should not dissolve.
  • Drop batter by scant tablespoons onto sheet, spacing evenly, and getting 20 cookies. This might take two baking sheets.
  • Lightly press a pecan halve onto each cookie.
  • Bake at 225° for 55 minutes, or until dry.
  • If using two baking sheets and at the same time, switch racks and rotate sheets back to front for even baking.
  • Cool completely on sheets. Transfer to wire rack to cool.
  • Place one tablespoon of coffee ice cream on 1 cookie flat bottom side.
  • Place second cookie flat side down on top of filling.
  • Press lightly and place on a baking sheet.
  • Freeze until firm, about one hour.
  • Melt the last 3 ounces of chopped chocolate over simmering water, stirring until smooth.
  • Remove cookies and drizzle over the now made frozen ice cream sandwiches.
  • Cover and freeze.
  • These can be made two days ahead of serving.
  • I have also cooked down sweetened condensed milk in the can to a slice caramel and used in place of the ice cream, and serves on a plate with fresh strawberries, and a plate drizzle of strawberry sauce and fresh sprig of mint.

Nutrition Facts : Calories 284, Fat 22.3, SaturatedFat 5.5, Cholesterol 6.7, Sodium 90.9, Carbohydrate 22.6, Fiber 3.9, Sugar 17, Protein 4.6

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