Pecan Meringues

These are more pecan than meringue, and that’s what makes them special. Two full cups of chopped nuts folded into a brown sugar meringue with barely a tablespoon each of flour and cornstarch to hold things together. The result is a cookie that’s crisp on the outside, slightly chewy in the center, and absolutely packed with toasted nut flavor.

Brown sugar instead of white gives these a butterscotch-like depth that pairs naturally with pecans. It also makes the meringue slightly denser and chewier than a classic white sugar version, which is exactly what you want when you’re loading it with heavy nut pieces.

Bake low and slow. The moderate oven dries the meringue gently without over-browning the nuts on the outside.

Pro Tips

• Chop the pecans medium fine, not into dust. You want visible nut pieces for texture, but nothing so large it breaks the delicate meringue structure.
• Beat the egg whites to stiff peaks, adding the brown sugar gradually. Dumping it all in at once deflates the whites and you lose the airy structure.
• Fold the flour-nut mixture in gently with a spatula. Stirring knocks the air out of the meringue and produces flat, dense cookies.
• Parchment paper is a must. These stick to unlined baking sheets and crumble apart when you try to pry them off.

Variations

• Chocolate drizzle: Drizzle melted dark chocolate over the cooled meringues for a rich, holiday-worthy finish.
• Walnut swap: Use chopped walnuts instead of pecans for a slightly more bitter, earthy flavor.
• Spiced version: Add a pinch of cinnamon and nutmeg to the flour mixture for a warm, autumn-spiced meringue.