This simple 5-ingredient recipe for vanilla pecan meringue cookies is filled with chopped pecans. They are sometimes called Nighty-Night Cookies because they can finish overnight in the oven.
German Bakery’s Pecan Meringue Cookies
I created this Pecan Meringue Cookie recipe based on a bakery cookie I enjoyed in Texas. Specifically, we were visiting Fredericksburg on a scorching summer afternoon when we ducked into a bakery to escape the heat for a few minutes. Interestingly, Fredericksburg sits in the Texas Hill Country, and German immigrants founded it in 1846. As a result, the town offers a variety of authentic German food, including delicious bakeries. During our visit, we explored a bakery on Main Street called Old German Bakery & Restaurant.
Pecan Meringue Cookies Made with Egg Whites
You make meringue cookies primarily from egg whites and sugar. Additionally, you can add flavorings and other add-ins, such as pecans. However, it is essential not to let any egg yolk get into the egg whites when separating the two, as this can cause the whites not to whip as well. To help stabilize the egg whites, add a little cream of tartar before you start, so they will whip up tall and glossy.
The first step is to beat the egg whites until they form soft, foamy peaks. Then, as you continue beating the eggs, add the sugar a little at a time to mix it in thoroughly. When the egg whites are ready, remove the beater and turn it upside down. If the meringue peak on the tip of the beater keeps its shape without bending over, then the meringue is ready.
Fold in the Pecans
Add the pecans to the meringue and fold them gently to keep the meringue intact. Never whisk in the pecans, or the meringue could deflate.
Use a Silicone Mat or Parchment Paper
Use parchment paper or a silicone baking mat to prevent these cookies from sticking to the pan. Both methods work equally well. Use two spoons to place the meringue onto the pan, or pipe these cookies with a piping bag without a tip. Meringue cookies spread very little when they cook, so you can place them fairly close together.
Baking Pecan Meringue Cookies
Place the cookies into a preheated oven and bake at 300°F (149°C) for 30 minutes. Turn off the oven and let them sit for at least two hours or overnight. They should be crunchy all the way through to the middle of the cookies. This recipe yields approximately 46 cookies, each measuring 2 inches in diameter.
Cookies Known by Other Names
You might know Pecan Meringue Cookies by their other names, which are Nighty-Night Cookies (or Nitey-Night) and Forgotten Cookies. Both cookie names refer to leaving the cookies to harden in the oven overnight. It is a fun cookie-making activity for small children because they enjoy checking the cookies the next day. It also allows the cookies to fully dry out and become crunchy throughout. Enjoy!
Other Pecan Recipes You Might Like
Click on each name to link to the recipe.
- The Best Buttery Pecan Pie
- Sea Salt Pecan Turtles
- Chocolate Pecan Caramels
- Caramel Pecan Cake
- Candied Pecans
- Praline Pecan Chocolate Cake
- Pecan Pie Cobbler
- Rolo Chocolate Turtles
Pecan Meringue Cookies
Equipment
- 2 baking sheets
- 2 silicone mats or parchment paper
Ingredients
Cookies
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¾ cup + 1 tablespoon granulated sugar
- 1 cup toasted pecans, chopped
Instructions
- Preheat the oven to 300°F.
- Beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the sugar by tablespoons and continue beating until stiff peaks form (about 6 minutes).
- Fold in the pecans until they are distributed throughout the egg-white mixture.
- Place the silicone mats (or parchment paper) onto the baking sheets. Drop the batter by rounded teaspoons onto the baking mats, spacing the cookies 1 inch apart.
- Bake for 30 minutes. Turn off the oven and leave the cookies in the oven for 2 hours (or overnight) to harden.