Brown Sugar Kisses
Submitted by persian
Three-ingredient meringue cookies loaded with chopped pecans and brown sugar. These featherlight kisses bake in just 5 minutes and make 30 bite-sized treats from a single egg white.
YIELD
30 servingsPREP
10 minCOOK
5 minREADY
25 minJust one egg white, a cup of brown sugar, and a pile of chopped pecans.
That’s the whole recipe.
These little meringue kisses come together in under 10 minutes and bake so fast you’ll barely have time to wash the mixing bowl.
The brown sugar gives them a caramel-like chew that regular meringues just can’t match, and two full cups of pecans mean every bite is more nut than cookie.
They’re naturally low in fat, gluten-free if you use certified oats-free brown sugar, and they disappear off the plate like popcorn.
Pro Tips
- Sift the brown sugar through a coarse sieve first to break up any lumps. This keeps the meringue smooth.
- Beat the egg white until stiff but not dry. Over-whipped whites become grainy and won’t hold the sugar properly.
- Let them cool a full 10 minutes on the sheet before removing. They’re fragile when warm and firm up as they rest.
Ingredients
Directions
Beat egg white until stiff but not dry.
Add brown sugar and continue beating until thoroughly mixed.
Add vanilla and pecans and stir.
Drop by teaspoon on a greased cookie sheet and bake for 5 to 6 minutes in 400℉ (200℃) oven.
Allow to cool for 10 minutes before removing from cookie sheet.
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