Chocolate-Pecan Mini Meringues

Chocolate-pecan Mini Meringues Recipe

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Rose M. Helle


Looking for something to fill a pretty Christmas Tray, I found these and I think these are fun to make!

★★★★★ 1 vote
Makes 72 sairly small or less if larger
15 Min
1 Hr


1/2 c
toasted pecans
4 large
egg whites at room temperature
1/4 tsp
cream of tartar
1 c
1 Tbsp
cocoa, unsweetened
1 tsp
vanilla extract


1Preheat oven to 400 degrees. Spray 2 baking sheets lightly with nonstick spray. You can also use parchment paper instead of the spray.
2Place pecans in a food processor and process until finely ground.
3With an electric mixer on medium speed, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add granulated sugar, one tablespoon at a time, beating until egg whites form stiff, glossy peaks. Beat in cocoa powder and vanilla. With rubber spatula, gently fold in pecans.
4Transfer egg white mixture to a large zip-close bag with one corner snipped off. Pipe 72 mounds (each about 1 rounded tablespoon) onto baking sheets. Place in oven and reduce heat to 250 degrees. Bake until meringues are dried and crisped, about 1 hour. Remove from oven and cool completely on baking sheets.
5Place the meringues in an airtight container and store at room temperature up to 3 weeks.

About Chocolate-Pecan Mini Meringues

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American