A good friend of mine started “cook through” blog awhile back where she is cooking her way through The Joy of Cooking. Although I read several “foodie” blogs I really enjoy her posts. As she is someone who wanted to start learning how to cook and just started at it, which is exactly what I did, learning as I went.
One of her posts that I kept thinking about was for “Nutty Meringue Kisses“. Airy crunchy cookies studded with pecans that are surprisingly low in fat, sign me up! So I got out my copy of The Joy of Cooking I scored at the thrift store but alas, that recipe wasn’t in my version!
From her description of the recipe I set out scouring the web to find something that sounded similar. The inclusion of almond extract is what really sold me, I love almond extract! I could not find a recipe that looked spot on but I found a decent looking one and modified it. They were worth the hunt, delicious. They even earned a rare Mr. PieKnits approval (he typically doesn’t eat sweets).
Pecan Meringue Cookies
- 2 egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon
vanilla - 1/2 teaspoon almond extract
- 2/3 cup superfine or granulated sugar
- 1 cup pecans, toasted and chopped
1. Preheat oven to 250°F. Cover baking sheets with parchment paper.
2. Beat egg whites with an electric mixer on medium speed until foamy. Add the salt and continue to beat/whisk at high speed until the whites barely hold soft peaks.
3. Gradually add sugar, approximately 2 tablespoons at a time, beating in each addition until mixture is stiff and shiny and stands in peaks.
4. Beat in extracts (can use all vanilla, all almond or half and half like I
did). Fold in pecans.
5. Drop meringues onto cookie sheet using two spoons. Alternately fill pastry bag fitted with a 1/2 inch tip and pipe on to sheet.
6. Bake 45 minutes. Switch off oven and leave in cooling oven for another 45 minutes.
Makes about 12 cookies.
