Cinnamon Pecan Puffs
You only need SIX ingredients to make these wonderful Cinnamon Pecan Puffs!
Recently, I got a bit nostalgic for some cookies that my mother and I used to bake during the holidays. I fondly recalled a very simple cookie that was crisp on the outside and chewy on the inside. And I remembered lots and lots of pecans. I scoured through her old recipes and finally came across her handwritten recipe for Pecan Puffs.
These little cookies are essentially meringue cookies, but with a whole bunch of brown sugar instead of the traditional white sugar. And, as you’ve already guessed from the recipe title, there are plenty of pecans, too.
These cookies are wonderfully soft and chewy. They’re a little crisp on the outside, but the inside is light and airy. The pecans add a nice crunch to go along with the chewiness of the cookies. The texture of these cookies is really a nice change from the usual cookie fare.
As much as I’m a fan of cookie scoops, I don’t use one for portioning these cookies. I prefer to use two small spoons – one to scoop and the other to transfer the batter to the pan. A scoop will serve you well, but nostalgia for baking with my mother makes me go the other route. You an also opt to use a piping bag if you prefer.
The beauty of these cookies is their simplicity. You’re likely to have everything you need in your kitchen to make them at any time. My mother’s version was made simply with egg whites, brown sugar, vanilla, and pecans. I couldn’t resist adding some cinnamon and a bit of salt for a little extra flavor.
My one bit of warning to you is that it can be difficult to tell when these cookies are done. If they are under-baked, they’ll stick to the pan lining and pretty much fall apart. The color doesn’t change that much, but there are a couple of things you can look for to gauge doneness. First of all, the cookies should appear dry on the top. Next, if you lightly tap the top of the cookies, they shouldn’t give at all. And if you’re still not sure, you can carefully use something like a small spatula to try to lift one of the cookies off the lining. If it releases easily and doesn’t stick, then they’re done.
While I love these cookies any time of year, I usually associate them with the holiday season. They’re a great contrast to all of the other usual holiday cookies. If you’re baking a few varieties to package as gifts or for a cookie tray, then these are a great choice to go along with the more traditional choices.