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Pecan Meringues


Delightful bitefuls. Meringues are marvelous with tea or coffee and simply sensational with sweetened sliced strawberries and whipped cream. I like to bake my meringues until dry on the outside but still slightly moist on the inside for a wonderfully chewy, marshmallow-like interior. Do not make meringues on a humid day. Be sure to store them—once they are completely cooled—in an airtight container at room temperature.

3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1/2 cup pecan halves, lightly toasted and finely chopped


Preheat oven to 300° F. Adjust oven rack to middle position. Line cookie sheets with parchment paper.

Beat the egg whites in a large bowl of electric mixer on high speed until very soft peaks form (them tip over slightly).

Add cream of tartar, salt, and vanilla and beat several seconds to combine. Beat in sugar, 1 tablespoon at a time, until very stiff peaks form. Gently fold in nuts.

Drop rounded teaspoonfuls of batter 1 inch apart onto prepared baking sheets (use fingers or another spoon to scrape mixture off the spoon), then drop another teaspoonful on top of each one, allowing high peaks and swirls to form as you scrape the mixture of the spoon. (Or you may use a pastry bag with a large star tip to form meringues.) Reduce the heat to 250 degrees and bake in batches for 45 minutes or until very pale colored and dry on the outside but still moist on the inside.

Makes about 2 dozen cookies

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