I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly.
- 3 egg whites
- Pinch salt
- 1 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, about 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container. Yield: 3 dozen.
Originally published as Pecan Puffs in Grandma's Great Desserts Cookbook 1992, p53
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Reviewed Mar. 31, 2012
"I love this recipe, but I did have to modify it after a disastrous first round. I added 1/4 teaspoon cream of tartar, decreased the brown sugar to 1/2 cup, and added 3 tablespoons of white sugar. This time, they came out perfect!"