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Saturday, 10 September 2016

Pecan Meringues...


Pecan meringues. How cool!?

Serves 8



You will need :
  • 15 pecan halves
  • 4 teaspoons of Splenda
  • 3 egg whites
  • 1 teaspoon of cream of tartar


Method:
  1. Preheat oven to 130C and line a baking sheet with parchment paper. Chop the pecans finely and mix with the Splenda in a food processor.
  2. Beat the egg whites until they gain volume then gradually add sugar and the cream of tartar until egg whites hold firm peaks. Sprinkle nut mixture over egg whites and fold in.
  3. Spoon into 8 small mounds on the baking sheet and bake for 1 hour and 15 minutes – 1 hour and 30 minutes until the meringues have browned. Leave to cool and serve.


*Recipe and recipe photography by:

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