Praline Meringue Puffs
Crispy on the outside and soft inside, these airy meringue cookies are flavored like the classic New Orleans praline.
Ingredients
all-purpose white flour
2 tablespoons
packed light brown sugar (divided)
2/3 cup
salt
1/8 teaspoon
egg whites (2 large egg whites, free of yolk and at room temperature)
3/4 cup
cream of tartar
1/8 teaspoon
sugar
1/3 cup plus 1 tablespoon
vanilla extract
1/2 teaspoon
coarsely chopped pecans
1 1/4 cups (7 ounces)
Instructions
1
Preheat the oven
Preheat the oven to 325°F. Line two large baking sheets with aluminum foil.
2
Mix the dry ingredients
In a small bowl, thoroughly stir together the flour, about 1/3 cup of the brown sugar, and salt; set aside.
3
Beat the egg whites
In a large bowl, using an electric mixer on low speed, beat the egg whites and cream of tartar until foamy and opaque. Increase to medium speed and beat until the whites just begin to form soft peaks. Gradually add the sugar and beat until the whites form glossy peaks. Gradually add the remaining brown sugar and vanilla. Continue beating until the meringue is stiff and smooth when rubbed between your fingers.
4
Fold in the ingredients
Gently fold the flour mixture and pecans into the egg white mixture until evenly combined; be careful not to deflate the meringue.
5
Shape the cookies
Drop the mixture by full tablespoons onto the two baking sheets, spacing them about 1 1/2 inches apart.
6
Bake
Place the two baking sheets on different racks in the middle third of the oven and bake for 9 minutes; swap the rack positions and bake for another 8 to 10 minutes, until the cookies are lightly colored on the surface.
7
Cool
Slide the cookies, still on the foil, onto wire racks. Let stand until completely cooled. Carefully peel the cookies off the foil.
