Light, candy-like cookies.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Beat egg whites and salt until foamy; gradually add brown sugar and vanilla.

  • Continue beating until stiff peaks are formed. Fold in pecan halves.

  • Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.

Nutrition Facts

76 calories; protein 1g; carbohydrates 9.1g; fat 4.3g; sodium 40.8mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2004
Awesome cookies! I used Eggwhites and had trouble with getting a the mixture to stiffen and so my consistency reminded me a bit of peanut brittle. BUT the cookies were still awesome tasting and this recipe will be introduced to my cookie colelction. Read More
(14)

Most helpful critical review

Rating: 2 stars
10/13/2008
The taste of the cookies was good but not worth the stress of making them. I'm not sure where I went wrong but the dough was very fluid and did not make cookies. Letting the batter sit in the fridge did not help at all. Read More
(2)
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/07/2004
Awesome cookies! I used Eggwhites and had trouble with getting a the mixture to stiffen and so my consistency reminded me a bit of peanut brittle. BUT the cookies were still awesome tasting and this recipe will be introduced to my cookie colelction. Read More
(14)
Rating: 4 stars
02/08/2010
I haven't cooked a lot with egg whites and my first attempt at these cookies was a complete flop. The second time around I beat the egg whites well past "foamy" stage and continued beating until they peaked. That seemed to work much better. One I began adding other ingrediants the peaks seemed to break down. I recommend beating the egg whites all the way to peak or stiff peak and then mixing as little as possible once you begin adding the brown sugar etc. Overall a super easy recipe... once you get the eggs right. Read More
(12)
Rating: 5 stars
06/21/2008
Oh my these were wonderful! I didn't have any pecans so they came out basically as meringue made with brown sugar. To make them a bit "fancier" I piped them on the parchment paper (I used zip log bag). The weather was humid and I was worried they'd lose their crunch but they were so delicious even when a bit sticky reminding me of taffy. Everyone loved them. Thank you for the great recipe! Read More
(11)
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Rating: 4 stars
12/08/2009
This cookie got better after it sat out a couple hours after baking. It tasted a bit salty so I will probably put less next time also I added bit of cream of tartar to the egg whites and it turned out pretty good. Read More
(7)
Rating: 5 stars
11/24/2009
These have become a favorite at Christmas; particularly for my dad who can only eat glutin-free foods. Read More
(6)
Rating: 5 stars
08/15/2011
These are fabulous! I made some with chocolate chips instead of pecans and they were delicious! Make sure you don't over bake them though and take them off the pan as soon as they come out or they will stick. I love to try new things and these are a GREAT thing to make if you want to try something a little differerent Read More
(5)
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Rating: 5 stars
12/17/2009
These turned out great! So easy to make with just a few ingredients. Yes they take a long time to bake but if you have the time why not? Very very light. I will be making them again with the only change being I will be sure to spray the pan liner since a few did stick when removing them. I also got more cookies than it said 24 good sized cookies rather than the 18. Usually I end up with less! Read More
(5)
Rating: 5 stars
01/12/2011
I used Ideal zero-calorie brown sugar as a substitute with amazing results. Read More
(4)
Rating: 4 stars
07/30/2008
These are easy to make. I wouldn't make them again only because they take an HOUR to bake. Most cookies take 8-10 minutes. I brought them to church for coffee service though and they all got consumed. One of my kids loved them and another hated them. Go figure. I thought they were good. Read More
(3)
Rating: 2 stars
10/13/2008
The taste of the cookies was good but not worth the stress of making them. I'm not sure where I went wrong but the dough was very fluid and did not make cookies. Letting the batter sit in the fridge did not help at all. Read More
(2)
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