I was feeling a craving for something cinnamony and pecany and decided to try something I found in an old recipe pamphlet of holiday desserts I picked up at a flea market. It didn’t have either an oven temp or a time – just the instruction to bake until done. Luckily, I’ve done meringues before so I had a method to use.
Good thing, too that I had a lot of pecans – Michelle’s mom had collected over 5 five gallon buckets of pecans from the tree in their front yard that we shelled and toasted and packaged up to be stored in the freezer, ready to be used.
This recipe does take a while – you are whipping the egg whites for a while and the bake time is at least two hours. Your patience is rewarded, though. These meringues have excellent flavor and crunch.
Cinnamon Pecan Meringues
6 egg whites
¼ teaspoon salt
2 cups powdered sugar, sifted
1 teaspoon cinnamon
1 lb pecans
Toast pecans and then pulse in a food processor until ground. Set aside.
Whip egg whites and salt until stiff. Gradually add the sugar, 1 tablespoon at a time – it should take about 14 minutes to add it all in. Mix in cinnamon. Fold in ground pecans.
Place mixture in a piping bag (or a ziploc bag with one corner cut out) and pipe out dollops on a greased baking sheet. Bake at 175 for at least 2 hours. Finished meringues will release from the pan and be crunchy throughout. Turn off the oven and let gradually cool in the oven as the oven cools.
Store in an airtight container.
You can’t pop just one!