Prep 10 mins
Cook 30 mins
These are really good. They have about 37 calories and keep for a week in an air-tight container. Make great gifts for the holidays.
- 4 egg whites (room temp)
- 1⁄2 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon vanilla
- 1⁄4 cup finely chopped pecans
- 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.
The batter was good but baked, it tasted like a caramel rice cake. I like ricecakes but I'm not crazy about them. Likewise with these cookies. I gave this recipe 2 stars because they really are healthy!
Awesome! I love meringues and these were absolutely delicious. Pecans and brown sugar add a different but wonderful flavor. At 40 minutes these were still wet inside so I turned off the oven and left for about 30 more minutes. Thanks for sharing the recipe!
I'm a big fan of meringues and like trying out new ones every year for my holiday baking. I tried these today and am pretty happy with the results. The flavor is really good...I may have to go back and make more because I've had 3 or 4 of them this afternoon alone! I got 28 huge meringues - and yes, they do turn out huge (expect them to puff up a little more while baking). Next time I would probably make them a little smaller so as to get more out of the batch and perhaps end up with something a little more bite-sized. Bake time in my oven was just over 45 minutes. Thanks so much for posting!!!!!