Chocolate Pecan Meringue Cookies

chocolate meringue cookies

Chocolate Pecan Meringue Cookies are a quick and easy way to used leftover egg whites. I made my Lemon Cheesecake -Strawberry Trifle last weekend and had 3 egg whites left. So, I made these delicious little morsels.

chocolate pecan meringue cookies

The recipe is very simple.  Simply whip eggs white until stiff,  adding additional ingredients. Spoon onto cookie sheet and place in oven over low temperature to cook. Allow to cool and then serve! They won’t last long.

Promise me that the next time you find yourself staring into a bowl of egg whites, wondering what to do…. you remember this recipe! You’ll be glad you did…Enjoy!

Chocolate Pecan Meringue Cookies


  • 3 eggs whites
  • 3/4 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 1 cup chopped toasted pecans
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar


  1. Preheat oven 300*
  2. Whip egg whites with cream of tartar until they are frothy.
  3. Add sugar very gradually as you whip. Mix in chocolate, salt and vanilla and continue to beat until stiff and will hold a nice peak.
  4. Spoon nuts and chips into meringue, very gently, so as not to deflate the meringue.
  5. Spoon by tablespoon onto parchment paper. Place into preheated oven and bake for about 40 minutes.
  6. Turn off oven. Allow to cool completely in oven. Or overnight in oven is fine, too.
  7. Enjoy!


  1. Love ideas that stop food waste! Just a couple days ago I attempted to rescue egg whites before my husband dropped them down the sink. Now I have an idea to make him pause:-)
    Stacie recently posted…Hip Surgery RisksMy Profile

  2. These sound delicious – and a wonderful way to use up egg whites instead of wasting them! Thank you for sharing.
    Laurel Regan recently posted…100 Words: For #InternetFriendDayMy Profile

  3. This is an excellent recipe; I’ve made something like it at holiday time (except without the cocoa powder). This is an excellent recipe for those on Weight Watchers (like me), too. I pinned this. Thank you for sharing.
    Alana recently posted…Stretch BreadMy Profile

    • Thank you Alana….I’ve made other versions of this too…its a very versatile recipe….and good, too! Yes about the diet… and it doesn’t raise your blood sugar much either…mostly protein. Win-Win

  4. Oh my goodness! These look so yummy, and easy to make, too!
    Amy recently posted…The Salsa Recipe that ruined everything.My Profile

  5. These look so delicious! I just have to figure out what to use instead of cream of tarter because I’ve never seen it here in Italy!
    Madaline recently posted…Italian Breakfast (Chocolate) Cake #1 {Recipe}My Profile

    • Madaline, Thank you so much and if I figure out what to use in place of Cream of Tartar, I will let you know…I’m thinking there is a substitute….let me check…

    • I found this, though I have never tried it…. substitute for Cream of Tartar
      In general, for each 1 large egg white, use 1/8 teaspoon cream of tartar or 1/4 teaspoon freshly squeezed lemon juice or 1/4 teaspoon distilled white vinegar; or, up to 1 teaspoon cream of tartar per 1 cup egg whites
      NOTE: Pasteurized egg whites NEED cream of tartar or lemon juice added so you can be able to beat to a stiff meringue. You will need double the amount. For example, for cream of tartar for pasteurized eggs: for 1 pasteurized egg white use 1/4 teaspoon of cream of tartar.



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