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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This recipe was handed down to me by my mother. It's so easy to make and always gets compliments. I like topping the nutty meringues with strawberries at Christmas, and I use peaches during the summer. Ginger Clark of Hinesville, Georgia Ingredients:
4 egg whites |
1/4 teaspoon cream of tartar |
1 cup plus 1 tablespoon sugar, divided |
1 cup finely chopped pecans |
1/2 cup crushed saltines (about 12 crackers) |
1 teaspoon vanilla extract |
6 cups sliced fresh strawberries |
2/3 cup reduced-fat whipped topping |
Directions:
1. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Fold in nuts, crackers and vanilla. Drop by rounded 1/3 cupfuls onto parchment-lined baking sheets. Shape into 3-1/2-in. rounds with the back of a spoon.
3. Bake at 300° for 25-30 minutes or until set. Turn oven off; leave in oven with door closed for 2 hours. Toss strawberries with the remaining sugar; spoon 2/3 cup into each shell. Dollop each with whipped topping. Yield: 18 servings.
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