PECAN MERINGUES
Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!
Provided by Jellybean
Categories Candy
Time 1h
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees.
- Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
- Bake until golden brown and meringue is completely dry - about 1 hour.
BROWN SUGAR PECAN MERINGUES
Steps:
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Using an electric mixer on high speed, beat egg whites and salt until soft peaks form. Gradually add brown sugar and continue beating on high speed until stiff peaks form. Beat in vanilla. Fold in chopped pecans. Using a teaspoon, dollop the meringue into 11/2-inch rounds onto parchment paper-lined pans. Bake 1 hour. Turn oven off and allow meringues to cool completely in oven. Optional drizzle: Place semisweet chocolate chips in a 1-cup glass, microwave-safe measuring cup. Microwave on high power 30 seconds. Stir and continue to microwave in 15-second intervals until chocolate is melted. Place melted chocolate in a sandwich bag. Clip a small piece off one corner and drizzle chocolate over cookies. Per cookie: 22 calories (41 percent from fat), 1 gram total fat (no saturated fat), no cholesterol, 3 grams carbohydrates, trace protein, 9 milligrams sodium, trace dietary fiber.
PECAN-MOCHA MERINGUES
Steps:
- Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
- Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.
BROWN SUGAR MERINGUES
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
- In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
- Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
- Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.
BROWN SUGAR PECAN BRITTLE
Super simple and very delicious treat! A brittle that tastes just like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. Mexican vanilla is super yummy with this.
Provided by Madison Meehan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
- Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 10.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 18 mg, Sugar 5.9 g
CHOCOLATE CHIP & PECAN MERINGUE BARS
I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN SUGAR PECAN CANDIES
These sweet candies are similar to those served at Mexican restaurants in our area. The recipe comes from a cookbook put together by the staff of the school where I teach. -Barbara Windham, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat; stir in marshmallows and butter until smooth. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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- Spoon 2-inch-wide mounds of the meringue onto 2 parchment-lined baking sheets. Bake in the center of the oven for 1 hour and 10 minutes, or until the meringues are no longer sticky to the touch. Turn off the oven, prop the door open 1 inch and let the meringues cool for 1 hour before serving.
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- Gradually add the brown sugar, about 2 tablespoons at a time, continuing to beat on high speed until stiff peaks form. This could take 5-8 minutes.
- Gently fold in the vanilla and chopped toasted pecans (make sure pecans are completely cooled).
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