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Pecan Clouds

Pecan Clouds

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
CHEF621

CHEF621

Melt in your mouth pecan cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
  2. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
  3. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kathleen
37

Kathleen

12/22/2010

Delicious! ** There are a few helpful tips I found to make your egg whites/meringue perfect. 1. Make sure all mixing tools are impeccably clean and dry before starting. 2. Cold eggs separate more easily, but the ideal temp. for whipping eggs whites is room temp. 3. Keep yolks out of the whites as even a tiny amount of fat or yolk will ruin your meringue. 4. Add sugar to your whites gradually - a few spoonfulls at a time. 5. To test and make sure the sugar is dissolved into your egg whites: Rub a little of the beaten whites between your fingers - if the mixture feels gritty, the sugar is not completely dissolved. Beat in short increments until the whites are completely smooth. ** I roughly chopped my pecans which made each bite of these lovely little clouds even more heavenly! Thanks for this recipe, Joe! NOTE: another reviewer mentioned not being able to use a hand mixer to achieve stiff peaks - this is not true. You can not only use a hand mixer, but also whip by hand! I've done both. It just takes some patience.

ello
28

ello

2/9/2007

These are too easy and tooo good. I kept having to taste them to make sure they were as delicious as I thought they were, then I had to bake some more... It was such a vicious circle, thank goodness I finally ran out of pecans!

NPRINCE
10

NPRINCE

2/21/2003

These are just toooo good! Thought I would have them around the house for a few days, but the family ate every last one of them in just a few hours! (Little piglets!) This recipe is easy and tastes like you went though a lot of trouble. I will be making them for Christmas gifts for my neighbors and friends at work. Use small Mason jars, fill 'em up and put a pretty bow on top. I can guarantee everyone will love them, unless they just don't like nuts. Won't go wrong with this one.

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