Meringue Cups Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2: Egg Whites,
2/3 cup: Sugar,
1/4 tsp: Cream Of Tartar,
2/3 cup: Pecans, finely chopped
Directions:
Preheat oven to 325 F. Beat egg whites with cream of tartar until
foaming. Add sugar little by little, continuing to beat until mixture
is stiff and glossy. Stir in pecans. Spread by spoonfuls on the
bottoms and sides of extremely well-buttered muffin cups or custard
cups, or form into little mounds on a butter cookie sheet. Bake for
25 to 30 mins until light golden brown. Cool for 5 mins. To remove,
carefully loosen around the edges with a sharp knife. Let cool
completely before filling. These can be stored in refrigerator for
several weeks if not used immediately. Yield: 12 cups.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 04-29-95 (24) Homecook
Source from luhu.jp
foaming. Add sugar little by little, continuing to beat until mixture
is stiff and glossy. Stir in pecans. Spread by spoonfuls on the
bottoms and sides of extremely well-buttered muffin cups or custard
cups, or form into little mounds on a butter cookie sheet. Bake for
25 to 30 mins until light golden brown. Cool for 5 mins. To remove,
carefully loosen around the edges with a sharp knife. Let cool
completely before filling. These can be stored in refrigerator for
several weeks if not used immediately. Yield: 12 cups.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 04-29-95 (24) Homecook
Source from luhu.jp
Tags
Homemade