This Passover pecan meringue recipe is an easy way to create a sweet ending to the Seder (Passover holiday dinner).
Preheat oven to 275 F. degrees. (This is in El Paso - 3400 feet high.)
Ingredients for 40+ cookies, depending on size
2 large egg whites
generous 1/2 cup brown sugar - light or dark
pinch of salt
1/4 teaspoon McComick's Gingerbread Spice
1 and 1/4 cups pecans - finely chopped
30-40 pecan halves for topping cookies
Beat egg whites, gradually adding sugar, salt, spice until whites are stiff and shiny.
Gently fold in finely chopped pecans.
Place teaspoonfuls of meringue on non-stick cookie sheet (options: use a non-stick silicone
mat or parchment paper)
Lightly press pecan half on top of each meringue.
Bake 25 to 35 minutes. Meringues should be firm, dry on top.
Remove gently with cookie spatula.
Enjoy!!!
Preheat oven to 275 F. degrees. (This is in El Paso - 3400 feet high.)
Ingredients for 40+ cookies, depending on size
2 large egg whites
generous 1/2 cup brown sugar - light or dark
pinch of salt
1/4 teaspoon McComick's Gingerbread Spice
1 and 1/4 cups pecans - finely chopped
30-40 pecan halves for topping cookies
Beat egg whites, gradually adding sugar, salt, spice until whites are stiff and shiny.
Gently fold in finely chopped pecans.
Place teaspoonfuls of meringue on non-stick cookie sheet (options: use a non-stick silicone
mat or parchment paper)
Lightly press pecan half on top of each meringue.
Bake 25 to 35 minutes. Meringues should be firm, dry on top.
Remove gently with cookie spatula.
Enjoy!!!
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