Meringues Cookies
Crisp and chewy meringue cookies with toasted pecans, offering a sweet, nutty flavor perfect for snack times or special occasions. Light, airy, and delightful.
Ingredients
Instructions
- Beat egg whites very stiff.
- Gradually beat in sugar and salt.
- Fold in vanilla and chopped pecans.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake at 275°F for 40 minutes.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry before beating the egg whites, as any grease can prevent them from reaching stiff peaks. If you don't have pecans, walnuts or hazelnuts can be great substitutes. To enhance flavor, consider adding a pinch of almond extract along with the vanilla.
Serving Suggestions
These meringues are delightful on their own but also serve well as a light dessert alongside fresh berries or whipped cream. They pair beautifully with Chocolate Pecan Crunch Pie for a decadent dessert spread. For a festive touch, consider drizzling them with melted chocolate before serving.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to maintain their crisp texture. Avoid refrigeration, as humidity can make them chewy. If you want to enjoy them later, they can be kept for up to a week, but be sure to check for any signs of moisture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Meringues Cookies contains roughly 139 calories, with 2g protein, 16g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringues turn out chewy instead of crisp?
Chewy meringues can result from humidity or underbaking. Ensure you bake them long enough to dry out, and avoid making them on a rainy day. Also, storing them in an airtight container can help prevent moisture from affecting their texture.
Can I make meringues ahead of time?
If you plan to serve them later, consider making them the day before your event to save time.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in various recipes such as custards, sauces like hollandaise, or even in baking rich cakes. For a quick treat, try making a Zucchini Nut Bread(Yields 2 Loaves) which is a great way to use up those yolks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).