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Enriching a bread dough with milk helps create a soft, tender crumb, and it adds a little sweetness. The caramel-like taste of dates enhances the toasted pecans in every bite of this soft Date-Pecan Bread loaf. Date-Pecan Bread In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, sugar, yeast, […] LEGGI TUTTO
A generous dose of sweet peaches and buttery Schermer Pecans both in the batter and on top keeps the bread moist and crunchy for days after baking. This recipe makes two loaves, so you can enjoy one now and save the other for later or share with a friend! What better way to celebrate National Pecan Month than by baking this stunning bread?
Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans—one of the few family-run companies to grow, shell, and distribute its own pecans—you can be sure you’re getting consistently fresh, quality pecans.
This spring, Schermer Pecans is giving away one large baker’s box to one lucky winner! When you enter your email, you will receive a free download of one of Schermer’s cookbooks and be automatically entered to win a large baker’s box, filled with three bags of Fancy Pecan Halves and three bags of Medium Pecan Pieces. This baker’s box makes a perfect gift for the baker in your life! Enter the giveaway here!
Schermer Pecans is also giving Bake from Scratch readers 10% off their first purchase with code FIRST10, so grab a bag or a case of pecans here today!
Peach-Pecan Quick Bread
Makes 2 (9×5-inch) loaves
3 cups (375 grams) all-purpose flour2½ cups (500 grams) granulated sugar2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda1½ cups (360 grams) whole buttermilk, room temperature1 cup (224 grams) vegetable oil3 large eggs (150 grams), room temperature1 teaspoon (4 grams) vanilla extract1½ cups (336 grams) puréed peeled fresh peaches (1 to 2 large peaches)1 cup (113 grams) plus 2 tablespoons (14 grams) toasted chopped Schermer Pecans, divided1 large fresh peach (225 grams), halved, pitted, and sliced ¼ inch thick (peeled if desired)
Preheat oven to 350° (170°C). Spray 2 (9×5-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over all sides of pan.In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla. Fold buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in puréed peaches and 1 cup (113 grams) pecans. Divide batter between prepared pans (about 3¾ cups or 1,006 grams each), spreading smooth.Bake for 30 minutes. Place peach slices on top of batter, and sprinkle with remaining 2 tablespoons (14 grams) pecans. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 minutes to 1 hour more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days, or tightly wrap in plastic wrap, and freeze for up to 1 month. LEGGI TUTTO
There is no better way to celebrate National Pecan Month than with Schermer Pecans and this delicious, bright Strawberry-Pecan Bread with Strawberry-Pecan Butter! With spring finally here, this recipe is the perfect way to kick off the season. The soft, buttery crumb is studded with a beautiful light pink from the sweet, bright strawberries, while […] LEGGI TUTTO
Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon brings enticing spice while buttery chopped pecans and light brown sugar balance out the sweet heat. 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 2 teaspoons (6 grams) kosher salt, […] LEGGI TUTTO
These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with for a sweet and tangy surprise. Topped with a buttery and crunchy Oat-Pecan Streusel and drizzled with a sweet Glaze, these might just become a new year-round favorite. 3 cups (375 grams) all-purpose flour 2 teaspoons (10 […] LEGGI TUTTO
These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning.
Photography Credit: Sally Vargas
Pecan Meringue cookies are a classic cookie to make for holiday gatherings, especially Easter! Called Easter Cookies or Resurrection Cookies, they’re made with whipped egg whites, sugar, and pecans.
The tradition is to put them into a hot oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of meringue cookie pecan fluffiness.
They’re crisp on the outside and meltingly light on the inside, and so easy to make!
Video! How to Make Pecan Meringue Cookies
The Ingredients for Pecan Meringue Cookies
There are only 3 main ingredients in these meringue cookies:
Egg whites
Sugar
Pecans
We also add a pinch of salt and a little vinegar to help stabilize the meringue cookies so they hold their shape.
How to make pecan meringue cookies
Before you start, you’ll want to make sure that your mixer bowl and whisk are spotlessly clean. Separate your egg whites and let them sit at room temperature for a while (about 30 minutes), and toast and chop your pecans.
Add a pinch of salt to the egg whites in the mixer bowl and mix on medium speed until the egg whites foam up to soft peaks.
Slowly add the sugar, a couple tablespoons at a time, allowing for the sugar to dissolve in the egg whites before adding more. Add a teaspoon of vinegar and beat the meringue on high speed until it is glossy and has stiff peaks.
Gently fold in the chopped pecans. Don’t over-mix or you’ll deflate the meringue.
Drop spoonfuls of meringue onto a lined baking sheet. You can also pipe them using a star tip, but I find that the chopped nuts can interfere a bit with the piping so I prefer to just drop them by spoonfuls.
Bake for 25 minutes at 250°F, then turn off the heat and keep the cookies in the oven (without peaking!) for another 2 to 3 hours, or overnight.
Tips for meringue cookie success
Making meringue cookies is fairly straightforward, but keep the following in mind:
Whenever whipping egg whites, make sure that your equipment is squeaky clean! Even the smallest amount of residual fat in the bowl may keep the egg whites from whipping properly. Also make sure that there are no bits of egg yolk in your egg whites. Use a piece of egg shell to fish any out if you see them.
Humidity is not your friend. If it’s a rainy or humid day, the meringue cookies may not crisp up well. If that’s the case you may need to bake them longer.
Are the cookies browning? Lower the heat. Every oven is calibrated a little bit differently. The heat should be high enough to set the cookie, but not so high that the meringue browns. If you see it starting to brown, lower the temp by 25°F.
Still a little gooey inside? Let them sit out for a while (assuming low humidity). Or bake them a little longer.
From the editors of Simply Recipes
How to Store Meringue Cookies
To store at room temperature: Seal the meringues tightly in a container, separating layers with parchment or waxed paper. Putting a silica gel packet in there to absorb excess moisture can’t hurt. The meringues should keep 2 weeks, possibly longer.
To freeze meringues: Pack them in a rigid, airtight container in layers separated with parchment or waxed paper. Store up to a month; thaw on the counter.
Fun Variations on These Cookies!
Add 1 teaspoon extract: Try vanilla, lemon, peppermint, or almond.
Switch up the nuts: Pistachios, walnuts, or almonds work well. Use toasted nuts for the best flavor.
Swap out the nuts: Use chocolate chips, crushed candy canes, coconut flakes, or even crushed Corn Flakes instead.
Tint the cookies: Add a drop or two of food coloring added in the last minute of whipping.
Make chocolate meringues: Sift 2 tablespoons of cocoa powder over the beaten meringues at the beginning of Step 5 and fold together when you add the pecans.
What to Do With Your Leftover Egg Yolks
Love Meringue? Try These Recipes!
Updated December 4, 2020 : We added a new video to help you make the best meringue cookies ever! Enjoy!
Pecan Meringue Cookies Recipe
Notes on working with egg whites. Eggs are easiest to separate when they are cold, and they fluff up the best in the oven when they start at room temperature. So separate the eggs when you take them out of the fridge, then let the whites sit for a while (30 min or so) to take the chill off before beating them.
Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.
Ingredients
1 cup (100 g) whole pecans, preferably lightly roasted for 8-10 min at 250°F (120°C)
3 egg whites
Pinch salt
3/4 cup (150 g) sugar
1 teaspoon vinegar
Method
1 Preheat oven to 300°F (150°C).
2 Break pecans into small pieces: Place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside.
3 Beat the egg whites to soft peaks: Put egg whites into a spotlessly clean standup mixer bowl. Add the salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.
4 Slowly add sugar as you continue whipping: Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes.
Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.
5 Fold in pecan pieces: Using a rubber spatula, gently fold in the pecan pieces.
6 Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a silicone mat.
7 Bake: Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready they’ll be crisp on the outside, and light and airy on the inside.
If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.
What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)
VIDEO! How to Make Pecan Pie
Pecan Pie: A History
Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.
Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
How Much Sugar is Best for Pecan Pie?
Most pecan pie recipes I’ve found call for two cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
How to Tell When Pecan Pie is Done Baking?
This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.
Should Pecan Pie Be Served Warm or Room Temperature?
Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.
Does Pecan Pie Need to Be Refrigerated?
Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.
Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
How to Freeze Pecan Pie
Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.
To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
Looking for more Thanksgiving pies?
Updated October 18, 2020 : We spiffed up this post with a new video. No changes to the recipe. Enjoy! LEGGI TUTTO
