Pecan Meringue Kiss Cookies
Love the light & airy crispness of meringue cookies? Then you'll fall in love with these Pecan Meringue Kiss Cookies! Because the crunch and flavor of chopped pecans and a hint of almond extract make already-fabulous meringue cookies even better.
My husband Mark and I are fortunate to have access to a supply of fresh, home-grown pecans. At least when the squirrels don't get them all before us, that is! And believe me, beating the squirrels to the pecans is a never-ending battle, for sure. But when we are able to beat those spunky little squirrels? ... There's nothing better than to enjoy those fresh pecans in home-baked sweet treats like these Pecan Meringue Kiss Cookies.
See, at Mark's Mom's house, there are four large pecan trees scattered throughout her yard. Have you ever seen pecans growing on the tree?
The pecans themselves grow and mature inside green husks that are clustered together in small bunches all over the tree. To me, the clusters are really quite pretty.
Several times throughout the fall as the pecans are ripening, either we or Mark's Mom grab buckets and gather up the pecans from the ground ... if the squirrels haven't gathered them up before us!
One of my husband's favorite things to do is to 'help' the ripe pecans along. He loves to climb the trees and give the branches a little shake, releasing all those pecans that were just barely still clinging to the opened husk.
Just like a squirrel, he climbs way up into the tippie tops of the trees ... making me a nervous wreck the whole time, of course. But ... he does shake loose a ton of yummy pecans.
And now it's almost pecan-time here in North Carolina. Here's to hoping we beat the squirrels to at least some of the pecan harvest this year! Because I'd really love a supply of fresh home-grown pecans ... even if it's just enough to make a batch of these deliciously-crisp Pecan Meringue Kiss Cookies.
Pecan Meringue Kiss Cookies
Source: Adapted from "Pass the Plate" by First Baptist Church, Winston-Salem, NC
Ingredients
- 2 egg whites
- 1/8 tsp. cream of tartar
- 1/2 c. sugar
- 1/4 tsp. almond extract
- 1/2 c. chopped pecans, divided
- Place egg whites, cream of tartar, and almond extract in a large bowl. Beat at highest mixer speed until soft white peaks form, about 2 minutes. While continuing to beat at high speed, very slowly pour sugar in, a little bit at a time. Keep beating until stiff peaks form.
- Very gently fold in all but about 2 tablespoons of the chopped pecans.
- Drop by heaping teaspoonful onto a parchment-lined cookie sheet. {Or, fill a piping bag fitted with a very large tip and pipe the mixture onto the baking sheet.} Sprinkle reserved chopped pecans on the tops.
- Bake at 250 degrees for 40 minutes. Let stand on the cookie sheet until completely cooled.
- Store at room temperature in an airtight container.
Enjoy!
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