Meringue cups

12 servings

Ingredients

Quantity Ingredient
2 Egg Whites
¼ teaspoon Cream Of Tartar
⅔ cup Sugar
⅔ cup Pecans -- finely chopped

Directions

Preheat oven to 325 F. Beat egg whites with cream of tartar until foaming. Add sugar little by little, continuing to beat until mixture is stiff and glossy. Stir in pecans. Spread by spoonfuls on the bottoms and sides of extremely well-buttered muffin cups or custard cups, or form into little mounds on a butter cookie sheet. Bake for 25 to 30 mins until light golden brown. Cool for 5 mins. To remove, carefully loosen around the edges with a sharp knife. Let cool completely before filling. These can be stored in refrigerator for several weeks if not used immediately. Yield: 12 cups.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook

Related recipes