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    Home » Chocolate

    Pecan Chocolate Meringue Cookies

    Published: Aug 22, 2016 · Modified: Dec 14, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Pecan Chocolate Meringue Cookies are crunchy on the outside, chewy on the inside and so delicious! I dare you to eat just one! Easy and gluten free.

    close-up of Chocolate-Pecan Meringue Cookies

    We took our daughter back to college, and I'm drowning my sorrows in a pecan dessert, just like last year. This time, it's Pecan Chocolate Meringue Cookies.

    Last time, it was no-churn butter pecan ice cream.

    whisk with meringue dripping, bowl of meringue with spatula

    Anyway, I made my first batch of these chocolate meringue cookies last week, while my daughter was still home. She loved the taste but thought their appearance was "unappealing." (This was before I decided to sprinkle them with cocoa.)

    She got me thinking about how to make the cookies look prettier, so I did some research. Wouldn't you know it, there's an Italian version with hazelnuts called "brutti ma buoni," meaning "ugly but good."

    Too funny! You can always count on Italians to tell it like it is.

    These cookies are like brutti ma buoni's American cousin. They're made with brown sugar meringue (doesn't that sound glorious?), lots of coarsley chopped pecans, some vanilla and a bit of cocoa to provide a hint of chocolate flavor.

    They're gluten free, so there's no flour to make them heavy. They're crispy on the outside, chewy on the inside and so addictive!

    Eating them is like munching on nutty, marshmallow-y popcorn. (Speaking of that, you have to try this Black and White Chocolate-Drizzled Popcorn!)

    Chocolate-Pecan Meringue Cookies on a plate with pecans

    The original recipe for "pecan kisses" was much sweeter and contained no chocolate, so I had to make my adjustments until the cookies were just right. After baking three batches in the past week, I can't imagine life without them.

    They're a huge hit in my household, no matter what they look like!

    Besides, I'd rather have brutti ma buoni than belissimi ma schifosi (beautiful but disgusting). Ha!

    And, if you love the chocolate-pecan combo, don't miss my Healthy Chocolate-Banana Smoothie with Pecans!

    More cookies to try

    • Hazelnut Biscotti
    • Peanut Butter Cookies
    • Anisette Cookies
    • Italian Pizzelle Cookies (Almond or Anise)
    • Tri-Color Italian Cookies

    Enjoy!

    If you try these Pecan Chocolate Meringue Cookies, be sure to leave a comment and a rating!

    close-up of Chocolate-Pecan Meringue Cookies

    Pecan Chocolate Meringue Cookies

    Crunchy on the outside, chewy on the inside, these gluten free meringue cookies are so addictive!
    4.84 from 6 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 24 (Makes 23-24 cookies)
    Calories: 92kcal
    Author: Mamma C

    Ingredients

    • 1 extra-large egg white
    • 8 ounces pecan halves coarsely chopped (two cups chopped)
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon salt
    • ¾ cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon unsweetened cocoa (plus extra to sprinkle on top)
    US Customary - Metric
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    Instructions

    • Preheat your oven to 325 degrees F. Grease two large baking sheets with baking spray.
    • Separate your egg while it's cold, placing the egg white in a medium bowl. (Reserve the yolk in a separate container, cover it and refrigerate for another use.)
    • Coarsely chop your pecans and set them aside.
    • Add your cream of tartar and salt to the egg white. Mix with an electric hand mixer, using a whisk attachment, if you have one. (A stand mixer doesn't work well for such a small amount.) Mix just until it is very frothy and starting to come together.
    • Gradually add your brown sugar, mixing after each addition and scraping down the sides of your bowl as needed. (It helps to place your bowl on top of a kitchen towel to prevent sliding.)
    • Add your vanilla and ½ teaspoon cocoa. Beat again on high speed, until the mixture is thick and stiff, similar to marshmallow fluff. (See the photo in the post.) It's okay if the meringue peaks fall over and aren't super stiff; mine never reach that stage.)
    • Stir your chopped pecans into the meringue. Using a scoop or two teaspoons (one to scoop, one to scrape), place walnut-sized mounds of meringue onto your pans, at least 1 ½ inches apart. You should be able to fit a dozen on one large sheet pan.
    • Bake the cookies for 15 minutes, or just until they are puffy and set. Turn off the heat and let the cookies stay in the oven for another two minutes to dry.
    • Remove the cookies from the oven and sprinkle some cocoa on top of them by placing a bit of cocoa in a fine-mesh strainer and gently shaking it over the cookies. While the cookies are still warm, carefully transfer them to a wire cooling rack.
    • Store the cooled-off cookies at room temperature, laying them flat in a single layer in a plastic container, then placing wax paper on top before starting the next layer. If the container is tightly sealed, the meringue cookies should stay good for up to two weeks.

    Nutrition

    Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Sodium: 28mg | Potassium: 55mg | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.3mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from Great American Recipes, Pecan Kisses, 1988)

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    Reader Interactions

    Comments

    1. Elaine

      December 13, 2021 at 11:15 am

      These look delicious and a perfect way for me to use some leftover egg whites, after making cookies that only call for yolks. My question is about your statement that they "last only three days". Putting enthusiastic eating aside, I'd really want them to last longer. Until we go to my sister-in-law's house on December 22. That would be about 6 to 7 days after I'd want to make them. I suppose I could make them closer to Dec 22, but I'm going to have leftover egg whites much sooner than that. From my experience, egg whites don't last that long in the fridge before they deteriorate a bit. My s-i-l already claimed the cookie making for other egg white intense Christmas goodies. If I had coconut on hand, I'd consider a meringue cookie I make that definitely lasts a long time before deteriorating. So, is the "3 days" set in stone? Have yours deteriorated after that?

      Reply
      • Mamma C

        December 13, 2021 at 2:25 pm

        Hi Elaine - The meringue cookies should keep for up to two weeks if stored in a tightly sealed container. I updated the recipe card with that information. Enjoy!

        Reply
    2. Helen

      February 03, 2021 at 7:14 pm

      I guess we are all suffering from the empty nest quietness.
      I am going to drown my sorrow with the smoothie yummy
      and the amazing cookies. It wont cure the emptiness but
      it will surely tickle the tummy. Normally I don't get a chance
      to respond to your amazing recipes. I usually copy and save
      but not tonight, I saw, made and am ready to indulge. Thanks
      so much for sharing your wonderful gift of food. So happy you
      are all recovered. Hugs, love and belly tickles.

      Reply
      • Mamma C

        February 04, 2021 at 8:38 am

        Hi Helen - Thank you for your sweet comment! I hope you enjoy the smoothie and cookies. xo

        Reply
    3. TammyRenea @SanPasqualsKitchen

      August 26, 2016 at 7:56 pm

      These cookies look soooo good! My daughter and grandkids just left a little while ago and what a hole they leave when their gone. I hope you are well past your blues, These cookies were a good distraction I'm sure.

      Reply
      • Mamma C

        August 26, 2016 at 10:28 pm

        It's so great to hear from you, Tammy! I'm doing better and getting used to the new normal again. I can imagine how much you miss your daughter and grandchildren! And yes, these cookies brought me some comfort. They really are delicious, and I'll be making them again for sure. Take care!

        Reply
    4. [email protected]

      August 24, 2016 at 1:29 pm

      5 stars
      Oh boy....I need to drown my sorrows in a pecan dessert! You sure know how to do it, sister! I can completely identify with jumping on the 'whatever show my kid is watching, I'll watch too' bandwagon! When Nick was a senior, we watched Friends, with Chels, it was Kath & Kim, and Luc - American Idol....then it's just not the same without them! However, you have found the secret weapon! I love these gorgeous ugly cookies! Hang in there, sweets! Best wishes for a great year for all of you! xo

      Reply
      • Mamma C

        August 24, 2016 at 2:18 pm

        I know you understand, Annie! I used to watch American Idol with my kids too. A certain special someone took pity on me and sat through two nights of Bachelor in Paradise with me, so I wouldn't be sad, Lol. And, I got a call from my girl today, so she made my day, as you did with your thoughtful comment. xoxo

        Reply
    5. Cheryl "Cheffie Cooks" Wiser

      August 23, 2016 at 7:12 pm

      Oh the sadness with your daughter back at college-I dread the day Andrea! The cookies look divine Yum-o. Eat away! Hugs, xxoo

      Reply
      • Mamma C

        August 24, 2016 at 12:46 pm

        Thank you so much, Cheryl. Enjoy your kids while they're still home! xo

        Reply
    6. Helen @ Fuss Free Flavours

      August 22, 2016 at 1:50 pm

      5 stars
      They look divine, meringues are one of my favourite things to eat and make, and this recipe makes them even better!

      Hope that the new year goes well.

      Reply
      • Mamma C

        August 22, 2016 at 1:53 pm

        I can't believe I waited this long to make meringue cookies. Now, I want to experiment some more! Thanks, Helen!

        Reply
    7. Emily

      August 22, 2016 at 1:46 pm

      These look perfect! I have never seen meringue cookioes with pecans in them, what a great addition!

      Reply
      • Mamma C

        August 22, 2016 at 1:48 pm

        They are so good! We tried some without the nuts, and there was no comparison. Thanks, Emily!

        Reply
    8. Lauren @ Sew You Think You Can Cook

      August 22, 2016 at 1:12 pm

      Oh, I think these pecan meringue cookies look just lovely! A brown sugar meringue sounds quite delicious. Wishing your daughter (and you!) a wonderful school year.

      Reply
      • Mamma C

        August 22, 2016 at 1:15 pm

        Aw, thank you Lauren! Saying goodbye is never easy.

        Reply
    9. Dannii @ Hungry Healthy Happy

      August 22, 2016 at 12:56 pm

      5 stars
      These look so light and delicious. Anything with chocolate is good with me!

      Reply
      • Mamma C

        August 22, 2016 at 12:59 pm

        They are light and so irresistible. Thanks, Dannii!

        Reply
    10. [email protected]

      August 22, 2016 at 12:44 pm

      5 stars
      I am going to make them today. They look yum.

      Reply
      • Mamma C

        August 22, 2016 at 12:49 pm

        Great, Pooja! I hope you enjoy them!

        Reply

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