Pecan Puffs Recipe
Pecan Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 3 large egg whites
  • Pinch salt
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

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

Nutritional Facts

2 each: 95 calories, 5g fat (0 saturated fat), 0 cholesterol, 22mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 3 large egg whites
  • Pinch salt
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan Puffs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MedSchoolGal User ID: 6622210 20859
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!"

Loading Image