Recipe By CHEF621
Published Sep 11th
Prep 15m Cook 1h 30m Additional - Ready In 1h 45m
Servings 2 dozen Calories 90.2

Melt in your mouth pecan cookies.

Recipe Ingredients

  • 2 egg whites
  • 1 teaspoon vanilla extract
  • ¾ cup packed light brown sugar
  • 2 cups pecan halves

Cooking Directions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
  2. 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. 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.

Nutrition Facts

  • Calories 90.2
  • Carbohydrate 8 g
  • Fat 6.5 g
  • Fiber 0.9 g
  • Protein 1.1 g
  • Saturated Fat 0.6 g
  • Sodium 6.6 mg
  • Sugar 7.1 g


  1. 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 brown sugar. I tried the recipe without any changes and it was lovely on its own and - Read more ...
  2. 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 more easily, but the ideal temp. for whipping eggs whites is room temp. 3. Keep yolks out of the whites as even - Read more ...
  3. 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. One of my new favorites
  4. 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 - Read more ...
  5. I was a little nervous however my Pecan Clouds turned out just like the picture! They keep well and taste fresh sweet and nutty!
  6. 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 - Read more ...
  7. 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!
  8. 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 - Read more ...
  9. 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"
  10. 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 - Read more ...