Cherry Pecan Meringue Cookies Recipe

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Cherry Pecan Meringue cookies are a wonderful delicious low-calorie cookie that will help to help satisfy your sweet tooth.  Eating Meringue is like taking a bite from a cloud.  The Cherry Pecan meringue cookies are so light and delicious flavored with the sweet cherries.

Meringue is made from egg whites that are beaten into foam.  Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam.  A meringue is really nothing but a foam, and foam is a big collection of bubbles.  The meringue is then slow cooked or dried in a warm oven for a few hours.  This cooking process actually evaporates the moisture and dries the meringue so that it holds its shape and color.


Cherry Pecan Meringues


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.



Cherry Pecan Meringue Cookies Recipe:

Cherry Pecan Meringue Cookies Recipe

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: About 36 cookies

Serving Size: 1 Cookie

Calories per serving: 33 or 4.6 WW Points

Fat per serving: .6


4 egg whites, room temperature 
1/4 teaspoon salt 
1/4 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
1 cup granulated sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans



Preheat oven to 225 degrees F.  Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

In a large bowl using your electric mixer, beat egg whites until foamy.  While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.

Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites.  Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes.  Gently fold in dried cherries and pecans.  Check out How To Make A Perfect Meringue.

Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart.

Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Remove from oven and let cool completely on the baking sheets.  NOTE: Do not bake on a humid day, or your meringues may not dry.

Meringues can be stored in an airtight container for up to five days.


Cherry Pecan Meringue Cookies – Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
ItemAmountFat GramsCaloriesWW Points
Recipe Totals20.91196165.5
Egg Whites40681.5
Sugar1 Cup076815.8
Dried Cherries1/3 Cup.51602
Pecans1/3 Cup or 1 oz.20.42004


Source: Recipe and photo from Everyday Food Magazine and Martha Stewart Living.

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