Easy Pecan Meringue Cookies
Airy, crisp meringues studded with toasted pecans and a hint of vanilla. They’re light, sweet, and melt-in-your-mouth delightful.
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Servings:
Ingredients
Main Ingredients
- 4 large egg whites room temperature
- 1 cup granulated sugar
- 0.5 tsp cream of tartar
- 0.125 tsp fine salt
- 1 cup pecans, finely chopped lightly toasted and cooled
- 1 tsp pure vanilla extract
Instructions
Preparation Steps
- Heat oven to 250°F. Line two baking sheets with parchment paper.
- Wipe the mixing bowl and whisk with a little vinegar or lemon juice to remove any grease; dry well.
- Beat egg whites and salt on medium speed until foamy. Sprinkle in cream of tartar; beat to soft peaks.
- Increase to medium-high and slowly rain in the sugar, 1–2 tablespoons at a time, until glossy stiff peaks form.
- Beat in vanilla just to combine, then gently fold in the chopped pecans with a spatula.
- Spoon heaping tablespoons of meringue onto the sheets, spacing about 1 inch apart.
- Bake 50–55 minutes, until set and dry to the touch. Turn off oven and leave cookies inside 15–20 minutes to dry further.
- Cool completely on the sheets, then transfer to an airtight container.
Notes
Try a flavor twist: fold in a pinch of ground cinnamon or dip the cooled bottoms in melted dark chocolate. For crisp cookies, store in an airtight tin with a small packet of dry rice or a food-safe desiccant to fight humidity.
This recipe is an original creation inspired by classic Easy Pecan Meringue Cookies flavors. All ingredient ratios and instructions are independently developed.