Pecan Clouds

Pecan Clouds

32
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"Melt in your mouth pecan cookies."
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Ingredients

1 h 45 m servings 90 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
  2. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
  3. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Reviews

32
  1. 41 Ratings

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Most helpful positive review

Delicious! ** There are a few helpful tips I found to make your egg whites/meringue perfect. 1. Make sure all mixing tools are impeccably clean and dry before starting. 2. Cold eggs separate mor...

Most helpful critical review

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 ...

Delicious! ** There are a few helpful tips I found to make your egg whites/meringue perfect. 1. Make sure all mixing tools are impeccably clean and dry before starting. 2. Cold eggs separate mor...

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 goo...

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 t...

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

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 lon...

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...

I had to make flourless cookies for passover and found these to be a delicious hit that was much tastier than your plain old meringue cookies. The pecans were a nice touch as well as the use of ...

They weren't the prettiest thing I've ever seen but the taste was so heavenly. Not hard to make, just make sure its not raining outside or they won't set right because of the moisture in the air...

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 peopl...