Best Pecan Mocha Meringues Recipes

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MOCHA MERINGUES



Mocha Meringues image

Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.

Provided by horseplay

Categories     Drop Cookies

Time 2h15m

Yield 48 meringues, 48 serving(s)

Number Of Ingredients 7

2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons unsweetened cocoa powder

Steps:

  • Take your eggs out of the fridge and allow them to come to room temperature.
  • Make sure you have two oven racks in your oven. Preheat oven to 250°F.
  • In a small bowl, mix vanilla and instant coffee.
  • In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
  • Increase speed slightly and add sugar gradually but steadily.
  • Beat mixture until stiff peaks form. This should take about 10 minutes.
  • Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
  • Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
  • Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
  • Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3

PECAN PUFFS



Pecan Puffs image

I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly. -Leslie Link-Terry, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 5

3 large egg whites, room temperature
Pinch salt
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

Nutrition Facts : Calories 95 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

MOCHA-CHIP MERINGUES



Mocha-Chip Meringues image

Espresso powder intensifies the chocolatey taste of these elegant little cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
  • In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
  • Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

MOCHA MERINGUES



Mocha Meringues image

Make and share this Mocha Meringues recipe from Food.com.

Provided by Michelle Berteig

Categories     Drop Cookies

Time 1h45m

Yield 3 dozen

Number Of Ingredients 7

1 teaspoon vanilla extract
1 teaspoon instant coffee granules
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
3 tablespoons baking cocoa
1/2 cup mini chocolate chip

Steps:

  • Stir together vanilla and coffee granules, set aside.
  • Using an electric mixer at medium speed, beat together egg whites and cream of tartar until frothy. Increase mixer speed to medium high. Add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
  • Sprinkle cocoa over egg white mixture and fold in until blended. Stir in vanilla mixture and chocolate chips.
  • Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
  • Bake at 250 degrees F. for one hour. Do not open the oven door. Turn the oven off and prop the door slightly open. Leave the cookies in the oven for an additional 30 minutes. Remove from oven and carefully remove cookies with a thin metal spatula. Enjoy!

Nutrition Facts : Calories 367.2, Fat 9.4, SaturatedFat 5.5, Sodium 59.6, Carbohydrate 71.9, Fiber 3.5, Sugar 66.2, Protein 5.9

PECAN MERINGUES



Pecan Meringues image

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

1 egg white
1 cup brown sugar
3 cups pecan halves

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.

CHERRY-PECAN MERINGUES



Cherry-Pecan Meringues image

These cookies are easy to make and no flour is required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 36

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

Steps:

  • Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
  • Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
  • Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

Nutrition Facts : Calories 35 g

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