Ingredients Jump to Instructions ↓

  1. Meringues

  2. 4 egg whites

  3. 3/4 cup sugar

  4. 1 teaspoon vanilla

  5. Whisk the egg whites, sugar and vanilla in a metal bowl (preferably

  6. copper). Place over a pan of gently simmering water. Whisk

  7. contactly until the mixture is hot and the sugar is melted, about 4 minutes.

  8. Remove bowl from the pan and beat witha mixer until the meringue

  9. is completely cool, white and fluffy, about 10 minutes.

  10. To cover a pie: Preheat the oven to 375F. Spread the meringue over

  11. the top of the pie, leaving it sworkled. Bake until the tips of

  12. the meringue are browned, about 10 minutes.

  13. 200F. Gently fold in

  14. 1 cup

  15. ground pecans. Line 2 baking sheets with parchment paper. Fill

  16. a pastry bag fitted with a plain 1/2 inch tip with the meringue.

  17. Pipe meringue onto parchment in 1 1/2 inch mounds. Bake until dry

  18. 1 to 2 hours.


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