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Chocolate Chip and Pecan Meringues
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5 from 2 votes

Chocolate Chip and Pecan Meringues

Course Dessert
Cuisine British
Keyword cookies, dessert
Servings 12


  • 4 egg whites, at room temperature
  • 1 cup white sugar
  • a generous pinch of salt
  • 2 teaspoons vanilla
  • 2 cups chocolate chips
  • 2 cups pecan halves, do not chop


  • Preheat the oven to 200°F (95°C).
  • Line two baking sheets with greaseproof paper or other baking paper.
  • Using an electric mixer, beat the egg whites until soft peaks are beginning to form.
  • Gradually add the sugar, a bit at a time, and beat until stiff peaks form.
  • Beat in the vanilla.
  • Remove the bowl from the mixer, and using a rubber spatula, gently fold in the chocolate chips and the pecan halves.
  • Using two tablespoons, gently drop tablespoons of batter on to the greaseproof paper.
  • Bake for 40 to 50 minutes, or until the outsides are no longer sticky and are beginning to turn golden brown.
  • Turn off the oven and leave the meringues inside for 20 to 25 minutes. Be careful they do not get too brown.
  • Remove the baking sheets from the oven and allow the meringues to cool a bit before gently peeling them off the greaseproof paper and cooling on a wire rack.
  • When cool, store in an airtight container at room temperature for up to two days.
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