Cherry-Pecan Meringues

To make cookies uniform in size, scoop rounded measuring tablespoons of meringue mixture onto parchment-lined baking sheets. Use your fingers to get all the meringue out of the spoon (it is quite sticky). Don't bake on a humid day, or your meringues may not dry.

  • Prep:
  • Total Time:
  • Yield: Makes 36
Cherry-Pecan Meringues

Source: Everyday Food, January/February 2006


  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 1/3 cup dried cherries or dried cranberries, coarsely chopped
  • 1/3 cup chopped pecans


  1. Preheat oven to 225 degrees. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.

  2. Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.

  3. Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets.

Cook's Notes

Meringues can be stored in an airtight container, up to 5 days.


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