Reviewed: Dec. 27, 2009

For a lower calorie version, try replacing the brown sugar with the Splenda Brown Sugar for Baking. Also, try adding cinnamon or nutmeg. Tasting them you'd never know just how simple they actually were to make!

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Momster

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Reviewed: Dec. 23, 2009

very yummy and easy. don't try to make these using a hand mixer. I started that way and realized I would be at it for hours. you need a full powered stand mixer with a whisk attachment to get the egg white mixture to a hard peak.

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Alexis

Home Town: Paradise Valley, Arizona, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 5, 2009

I loved these! They were so easy to make and I love the texture. My husband and a friend loved them too between the three of us we polished off the whole batch in two days. I think the people that had problems with their dough being too runny didn't wait for the egg whites to get stiff enough. The recipe is very, very easy...that's the only thing that takes a few minutes.

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 13, 2008

I followed the directions exactly, but the batter was runny, the cookies were flat, and I only cooked them for half the time and they burned. The texture was like tree bark. I'll probably never get the crumbs scraped off my pan.

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starboxer

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Reviewed: Sep. 18, 2007

These delicious cookies were the first to go at the gathering I took them to. Everyone loved them and wanted the recipe.(Even though I forgot the vanilla)

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jazzradiogirl

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Jul. 18, 2007

I was a little nervous , however my Pecan Clouds turned out just like the picture! They keep well and taste fresh, sweet and nutty!

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miffymoo

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 17, 2007

These were easy to make and quite pretty to look at as you can see by my picture, but I'm sorry to say I didn't like them. The egg white flavor was way too strong. I even added a little extra vanilla extract, but it didn't do the trick. Unfortunately I won't be making it again.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 9, 2007

These are too easy and tooo good. I kept having to taste them to make sure they were as delicious as I thought they were, then I had to bake some more... It was such a vicious circle, thank goodness I finally ran out of pecans!

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ello

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Reviewed: Apr. 19, 2005

i was excited to give this recipe a try because first, we love pecans & second, this was my first time at making a meringue cookie! the recipe is an easy one although it took several minutes longer than expected to achieve soft peaks (i never got stiff peaks). i'd added the sugar in 4 or 5 increments, maybe this should've been a more gradual incorporation(?). regardless, the pecan clouds came out tasting pretty good & the batter made exactly 24 cookies. thanks carol!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 25, 2005

These were great! There's hardly any left. The only thing I'll be doing different is I won't be baking them for as long as they got rather hard, so next time hopefully they'll be a little less hard and more "fluffy"

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KRISDUTT

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Reviewed: Mar. 27, 2003

I love these cookies. Pecans have always been my favorite nut. They came out perfect the first time I made them, and this was the first "meringue" recipe I had ever tried.

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RUDASILL

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Reviewed: Dec. 27, 2002

End result not what I expected but I will try again. I didn't use "fresh" brown sugar so next time I'll see if that makes a difference.

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CHRISTY DIANE

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Reviewed: Dec. 12, 2002

I do not really care for these. I used Brown Sugar Twin, but I don't think it made that big a difference in the taste. These would be ok to add variety to a cookie plate, but not a good dessert on their own.

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Ginger118

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Reviewed: Dec. 3, 2002

These are just toooo good! Thought I would have them around the house for a few days, but the family ate every last one of them in just a few hours! (Little piglets!) This recipe is easy and tastes like you went though a lot of trouble. I will be making them for Christmas gifts for my neighbors and friends at work. Use small Mason jars, fill 'em up and put a pretty bow on top. I can guarantee everyone will love them, unless they just don't like nuts. Won't go wrong with this one.

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NPRINCE

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Reviewed: Mar. 19, 2001

This recipe is named well. The (cookie?) is light and airy. They tasted very good, but were not a big hit at my house.

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AMYSTER

Cooking Level: Expert

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Reviewed: Jan. 27, 2001

These cookies are wonderful. They were so easy to make, I actually liked how long they took to cook. I was not rushing into the kitchen after 8 minutes, finding they were not done, keeping them in a little longer and over cooking them. THESE ARE DELICIOUS! Thanks Carol!!

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HEATHER BAYLIFF

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Reviewed: Dec. 22, 2000

These were a huge hit for holiday gift-giving. I'm in love!!!

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JACKIE JACQUEMOUD

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Reviewed: Dec. 20, 2000

These are absolutely wonderful...whenever I make these for someone new, they fast become their favorite cookie!

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JANET BADGETT

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