Best 5 Pecan Meringues Recipes

CHERRY-PECAN MERINGUES

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.

PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees.
• Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
• Bake until golden brown and meringue is completely dry - about 1 hour.

BROWN SUGAR PECAN MERINGUES

Steps:

• First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.

PECAN-MOCHA MERINGUES

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.

BROWN SUGAR PECAN MERINGUES

Steps:

• Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Using an electric mixer on high speed, beat egg whites and salt until soft peaks form. Gradually add brown sugar and continue beating on high speed until stiff peaks form. Beat in vanilla. Fold in chopped pecans. Using a teaspoon, dollop the meringue into 11/2-inch rounds onto parchment paper-lined pans. Bake 1 hour. Turn oven off and allow meringues to cool completely in oven. Optional drizzle: Place semisweet chocolate chips in a 1-cup glass, microwave-safe measuring cup. Microwave on high power 30 seconds. Stir and continue to microwave in 15-second intervals until chocolate is melted. Place melted chocolate in a sandwich bag. Clip a small piece off one corner and drizzle chocolate over cookies. Per cookie: 22 calories (41 percent from fat), 1 gram total fat (no saturated fat), no cholesterol, 3 grams carbohydrates, trace protein, 9 milligrams sodium, trace dietary fiber.