Description
This Divinity Cookies recipe creates light, fluffy, and sweet confections made from whipped egg whites and a hot sugar syrup, enriched with crunchy pecans. These classic candies are deliciously airy with a melt-in-your-mouth texture, perfect for holiday treats or anytime you want a nostalgic delicacy.
Ingredients
Scale
Main Ingredients
- 2 ⅔ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup finely chopped pecans
- toasted pecan halves, optional topping
Instructions
- Prepare Baking Sheets: Line baking sheets with parchment paper and grease two spoons with non-stick cooking spray to prevent sticking. Set aside to use later for dropping the cookie batter.
- Make Sugar Syrup: In a medium saucepan over medium-low heat, combine granulated sugar, light corn syrup, and water. Stir constantly until the sugar dissolves and the mixture reaches a boil.
- Cook to Hard Ball Stage: Attach a candy thermometer to the saucepan and continue cooking without stirring until the syrup reaches 260°F, known as the hard ball stage.
- Whip Egg Whites: While the syrup cooks, in a stand mixer fitted with the whisk attachment, beat the room temperature egg whites on medium-high speed until stiff peaks form.
- Combine Syrup and Egg Whites: Once the syrup reaches 260°F, remove the pan from heat. With the mixer running on medium speed, very slowly pour the hot syrup into the beaten egg whites in a thin stream. Add vanilla extract while mixing.
- Beat to Stiff Consistency: Increase the mixer speed to high and continue beating the mixture for 5-10 minutes until it holds its shape, becomes less glossy, and reaches the desired fluffy texture. Avoid over mixing to prevent graininess.
- Fold in Pecans: Gently fold the finely chopped pecans into the divinity mixture to evenly distribute the nuts without deflating the mixture.
- Drop Onto Baking Sheets: Using the two greased spoons, quickly drop dollops of the mixture onto the prepared parchment-lined baking sheets. Optionally, top each divinity cookie with a toasted pecan half for garnish.
- Set the Cookies: Allow the cookies to set at room temperature overnight or until they are dry to the touch and firm enough to handle.
Notes
- Store the divinity cookies in an airtight container at room temperature to maintain freshness for up to one week.
- Ensure egg whites are at room temperature for better volume and stability during whipping.
- Be careful while pouring the hot sugar syrup to avoid splashes and burns.
- Do not overmix once the syrup is added, as it can cause a grainy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 15g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 0mg
