Pecan Puffs Meringue Cookies Recipes

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.

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.

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.

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.

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.

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.

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:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

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.