Pecan Meringue Cookies Recipes

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.

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.

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.

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.

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.

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.