Divinity Cookies are a classic Southern candy-style treat with a soft, pillowy texture that melts in your mouth. Made with whipped egg whites, a hot sugar syrup, and crunchy pecans, these delicacies are perfect for holidays, parties, or any time you want an elegant, sweet treat. While they require a bit of technique, the result is absolutely worth it.
Why You’ll Love This Divinity Cookies :
- Timeless Tradition: A nostalgic treat that’s been cherished for generations.
- Elegant Presentation: Topped with pecan halves, these cookies look as lovely as they taste.
- Perfect for Sharing: Great for gifting, holiday platters, or as a special dessert.
Ingredients For Divinity Cookies :
Base Ingredients:
- 2 ⅔ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
For the Whipped Base:
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
Mix-Ins and Toppings:
- ⅔ cup finely chopped pecans
- Toasted pecan halves, optional for topping
Equipment Needed :
- Candy thermometer
- Stand mixer with whisk attachment
- Parchment paper
- 2 greased spoons
Step-by-Step Instructions :
Step 1: Prepare Baking Sheets
- Line baking sheets with parchment paper to prevent sticking.
- Grease two spoons with non-stick cooking spray and set aside. These will help with shaping the divinity drops later.
Step 2: Cook the Sugar Syrup
- In a medium saucepan over medium-low heat, combine the sugar, corn syrup, and water. Stir constantly until the sugar is fully dissolved and the mixture begins to boil.
- Insert a candy thermometer into the mixture, ensuring it doesn’t touch the bottom of the pan.
- Continue cooking without stirring until the mixture reaches 260°F (hard ball stage).
Step 3: Whip the Egg Whites
- While the sugar syrup is cooking, beat the egg whites in a stand mixer fitted with the whisk attachment.
- Whip on medium-high speed until stiff peaks form. The egg whites should hold their shape and not droop when the whisk is lifted.
Step 4: Combine Syrup with Egg Whites
- Once the sugar syrup reaches 260°F, remove it from the heat.
- With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Avoid pouring directly onto the whisk to prevent splattering.
- Add the vanilla extract.
Step 5: Beat Until Thickened
- Increase the mixer speed to high and continue whipping for 5-10 minutes, or until the mixture holds its shape and loses its gloss. The mixture should be thick and slightly stiff, but not over-beaten or crumbly.
Step 6: Add Pecans
- Gently fold in the chopped pecans using a spatula.
Step 7: Form the Cookies
- Working quickly, use the greased spoons to drop dollops of the mixture onto the prepared baking sheets.
- Optional: Press a toasted pecan half onto the top of each cookie for decoration.
Step 8: Let Set
- Allow the cookies to set at room temperature overnight, or until they are firm and dry to the touch. This can take anywhere from 6-12 hours, depending on humidity.
Tips for Success :
- Work Quickly: Once the mixture is ready, it will begin to set fast. Have everything prepped and ready to go before you start.
- Monitor Temperature Closely: Use a candy thermometer to ensure the syrup reaches exactly 260°F—this is crucial for the right consistency.
- Room Temperature Egg Whites: Cold egg whites don’t whip as well, so ensure they’re at room temperature.
- Avoid Humidity: High humidity can affect the setting process, so make these on a dry day for best results.
Variations :
- Nut Substitutions: Swap pecans for chopped walnuts, almonds, or hazelnuts.
- Flavor Additions: Experiment with different extracts like almond, orange, or peppermint for unique flavor profiles.
- Festive Touch: Add a drop of food coloring or sprinkle with edible glitter for a holiday-themed version.
Divinity Cookies FAQs :
[sc_fs_multi_faq headline-0="h2" question-0="1. Why Did My Divinity Not Set?" answer-0="Humidity is often the culprit. If the air is too moist, the candy won’t dry properly. Ensure you’re working in a dry environment and that the syrup reached the correct temperature. " image-0="" headline-1="h2" question-1="2. Can I Make Divinity Without a Candy Thermometer?" answer-1="While possible, it’s challenging. The hard ball stage can be tested by dropping a bit of syrup into cold water; it should form a firm ball that holds its shape but is pliable. " image-1="" headline-2="h2" question-2="3. How Should I Store Divinity Cookies?" answer-2="Store in an airtight container at room temperature for up to 2 weeks. Place parchment paper between layers to prevent sticking. " image-2="" headline-3="h2" question-3="4. Can I Freeze Divinity Cookies?" answer-3="Freezing is not recommended as the texture may change when thawed." image-3="" count="4" html="true" css_class=""]
Serving Suggestions :
- Holiday Treats: Arrange on a dessert platter with fudge, truffles, and brittle for a festive spread.
- Gifting: Package in decorative tins or cellophane bags for thoughtful holiday gifts.
- Tea Time: Pair with a warm cup of tea or coffee for a delightful afternoon snack.
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📖 Recipe
Divinity Cookies
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, for topping
Instructions
- Line baking sheets with parchment paper and grease two spoons.
- In a saucepan, heat sugar, corn syrup, and water over medium-low heat. Stir until dissolved and boiling. Cook to 260°F without stirring.
- While syrup cooks, beat egg whites in a stand mixer until stiff peaks form.
- Slowly pour the hot syrup into the egg whites while mixing on medium speed. Add vanilla.
- Increase speed to high and beat until thickened, about 5-10 minutes. Fold in chopped pecans.
- Drop spoonfuls of the mixture onto prepared sheets. Top with pecan halves, if desired.
- Let set at room temperature overnight until firm and dry.
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