Praline Meringue Puffs

Praline Meringue Puffs


If you decide to host a tea party for an American Girl doll’s birthday, you need to make cream puffs.

If you make cream puffs you will have to use several egg yolks for the perfect pastry cream.

If you use egg yolks for the pastry cream, you will have egg whites left over.

If you have egg whites left over, you will need to make meringue cookies.

If you make meringue cookies, you will want to try a new kind.

If you try a new kind of meringue cookies, someone will ask you for the recipe.

If someone asks you for the recipe, you better post it on the blog.

And all that from a little doll’s tea party!

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Praline Meringue Puffs
These meringue cookies are super sweet and satisfyingly nutty. They are more on the chewy side rather than the crunchy side, a good thing for many (even though it disappointed Nathan!) They give good praline flavor without the need to actually crystallize the pecans.
  1. Preheat the oven to 325. Line two large baking sheets with parchment paper or foil.
  2. In the bowl of a food processor, place the pecans and pulse 3-5 times until the pecans are coarsely chopped. Add the flour, 1/3 cup of the brown sugar, and the salt. Pulse once or twice more to combine.
  3. In the bowl of an electric mixer, beat the egg whites and cream of tartar until frothy and opaque. Increase the mixer speed and beat until whites begin to form soft peaks. Gradually beat in the white sugar until the whites form glossy peaks. Gradually beat in the remaining 1/3 cup brown sugar and the vanilla. Continue beating until the meringue is stiff and smooth when rubbed between the fingers.
  4. Lightly fold the pecan mixture into the meringue mixture just until evenly incorporated. Don't mix too much or the meringue will deflate.
  5. Use a small cookie scoop or two spoons to drop the mixture onto the prepared baking sheets by heaping tablespoonfuls. Space about 1 inch apart.
  6. Bake all the cookies at the same time. Bake for about 10-12 minutes if you want chewier meringues, or rotate the sheets at 10 minutes and bake an additional 10 minutes (total of 18-20 minutes) for crunchier cookies. Cookies are done when they are lightly colored all over.
  7. Let cookies cool completely on parchment or foil before attempting to remove. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Recipe Notes

This recipe came fromĀ The All-American Cookie Book by Nancy Baggett.

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