Cherry Pecan Meringues Recipes

VERY CHERRY MERINGUE DESSERT

Steps:

• Preheat oven to 275 degrees F.
• In the bowl of an electric stand mixer, beat egg whites on medium until foamy. Add cream of tartar and beat on medium-high until peaks start to form. Add sugar and beat until stiff and glossy.
• Pour into a well-greased 9x13 pan. Bake for 60 minutes. Turn the oven off and leave the pan in the oven for 12 hours or overnight with the oven door closed.
• Beat cream cheese, vanilla, salt, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping.
• Mix the cherry pie filling with frozen raspberries. Refrigerate until serving.
• Cut dessert into squares and top with the cherry mixture.
• Refrigerate leftovers.

PECAN MERINGUE COOKIES

Steps:

• 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
• 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
• 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
• 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

PECAN PUFFS (MERINGUE COOKIES)

Steps:

• In a mixing bowl beat egg whites until soft peaks form.
• Gradually add sugar, beating until stiff peaks form (5-8 minutes).
• Fold in vanilla and pecans.
• Drop by well-rounded teaspoonfuls onto greased cookie sheets.
• Bake at 200 degrees for 50-55 minutes or until firm to the touch.
• Store in airtight container.