Pecan Meringues
Delightfully light and irresistibly crunchy, these Pecan Meringues are a perfect blend of elegance and simplicity. Made with glossy whipped egg whites, a touch of vanilla, and delicately chopped pecans, these airy confections strike the ideal balance between sweet and nutty flavors. Each meringue is baked to crisp perfection in a low oven, ensuring a melt-in-your-mouth texture with just the right amount of chewiness. Perfect for holiday gatherings, afternoon tea, or as a gluten-free dessert option, these pecan meringues are as easy to make as they are stunning on the plate. With only 20 minutes of active prep and a handful of ingredients, you’ll be serving up a batch of these dainty treats that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 80 grams Pecans, finely chopped
- 1 pinch Salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, add the egg whites and a pinch of salt.
Using an electric mixer on medium speed, beat the egg whites until frothy.
Add the cream of tartar and continue to beat the egg whites until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on medium-high speed.
Once all the sugar is added, increase the speed to high, and whip until the meringue is glossy and stiff peaks form. This should take about 5-7 minutes.
Add the vanilla extract and gently fold it into the meringue using a spatula.
Gently fold in the finely chopped pecans, being careful not to deflate the meringue.
Using a spoon or a piping bag, drop or pipe small mounds (about 1.5 inches in diameter) of the meringue onto the prepared baking sheets, spacing them 1 inch apart.
Place the baking sheets in the preheated oven and bake for 90 minutes, or until the meringues are dry to the touch and can be easily lifted off the parchment paper.
Once baked, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps them dry out further and prevents cracking.
Store the cooled meringues in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 154.4 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
