Pecan Puffs Meringue Cookies Recipes

PECAN PUFFS II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

PECAN PUFFS

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

PECAN PUFFS (MERINGUE COOKIES)

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.

PAN-BANGING PECAN SNICKERDOODLE COOKIES

Steps:

• Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
• Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
• With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
• Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
• Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

PECAN MERINGUE COOKIES

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 PUFFS

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.

VANILLA MERINGUE COOKIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.