Imperial Sugar
Imperial Sugar

Meringue Cookies with Pecans and Chocolate Chips

Meringue Cookies with Pecans and Chocolate Chips



  1. Preheat oven to 210°F.
  2. Place egg whites in a medium mixing bowl. Beat egg whites with a stand mixer on high speed for about 1 minute.
  3. Continue to beat while gradually adding sugar, salt and vanilla. Beat until egg whites are stiff and glossy. Do not underbeat.
  4. Gently fold in chocolate and pecans by hand. Once combined stop folding.
  5. Using a spoon drop the meringue in generous 2 tablespoon amounts on parchment lined cookies sheets. For ice cream cake, spread meringue 1/3-inch thick into a circle using the same dimensions as a springform pan.
  6. Place in oven and bake until meringue is thoroughly crisp, about 45-60 minutes depending on how big meringues are. Turn oven off and leave the meringues in oven with the door closed for 1 hour. Breaking a baked meringue in half will help with determining doneness. When broken in half interior should become dry and non-sticky within a minute.
  7. Once cooled store meringue airtight to prevent meringue from becoming soggy.
Imperial Sugar Insight

*If during baking meringue starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens are reading incorrect.