| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg white; at room temperature |
| 1/4 |
ts |
Salt |
| 1 |
c |
Brown sugar; firmly packed |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar,
beating constantly, until stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake
about 15 to 20 minutes or until delicately brown and firm. Cool three to
five minutes before removing from cookie sheet.
Posted to JEWISH-FOOD digest by Sally Wallace <scav@avsia.com> on Apr 05,
1998
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