Nutkins

Four ingredients. That’s it. Whipped egg whites, powdered sugar, finely chopped pecans, and a splash of vanilla come together in a cookie that’s impossibly light, crunchy, and nutty all at once.

The key is beating your egg whites to stiff but wet peaks. You want them glossy and smooth, not grainy and dry. Overbeaten whites break down when you fold in the sugar and nuts, leaving you with flat, sad puddles instead of puffy little clouds.

Folding is everything here. Use a wide spatula and work gently. You’re trying to keep as much air in the whites as possible while getting the powdered sugar and pecans evenly distributed. Stop the moment there are no dry streaks left.

Kitchen Tips

• Grease the cookie sheet well. Meringue-style cookies have a habit of fusing to the pan. Parchment paper works even better if you have it.
• Let them sit on the pan for a full 10 minutes after baking. They’re extremely fragile when hot and will crumble if you try to move them too soon.
• Chop the pecans finely, not coarsely. Large chunks are too heavy and will sink to the bottom of the batter.
• Store in an airtight container once completely cool. Moisture is the enemy of crispy meringue cookies.

Variations

• Use walnuts or almonds in place of pecans for a different nut flavor.
• Add a tablespoon of cocoa powder with the sugar for a chocolate-pecan version.
• Fold in mini chocolate chips along with the pecans for a richer treat.