LOW CARB RECIPES - Meringue Pecan Recipe
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Low Carb Recipes -
Low Carb Dessert Recipe|
LowCarb Diet Recipe - Meringue Pecan Recipe |
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Low Carb Food Nutrition Fact |
Low Carb Dessert Recipe Ingredients |
Low Carb Cooking Recipe |
| Serves 8
Per Serving
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2 oz toasted pecans,
cooled to room temperature
3 1/2 oz Canderel Spoonful 3 large egg white at room temperature 1 tablespoon sugar Big pinch cream of tartar |
Preheat the oven to
250 F/ 130 C/ Gas mark 1/2. Line a baking sheet with a cooking
parchment or a brown paper.
Chop the pecans finely with the Canderel in the food processor. Using a electric mixer beat the egg whites until they start to gain some volume, then gradually add the sugar and cream of tartar when the mixer is still running. Stop beating just when the egg whites are hold firm peaks. Sprinkle the nut mixture over the egg whites and fold in. You can spoon the meringue mixture into 8 little mountains on the baking sheet or shape them into little cups- good for holding berries or ice- cream- by using a smaller spoon to make a depression in the center of each mould. Bake the meringues on the center of the oven for 1 1/4 to 1 1/2 hours; they should be a little brown and very dry. Turn off the oven and leave them in until the oven cools down. Or put them in another dry, warm spot for a couple of hours. Peel them off the paper when you are ready to serve them. Store in a air tight container. Pecan Meringue Pie Shell Pile the meringue mixture into a lightly buttered 9-in. glass pie plate, covering the bottom and sides but not the rim of the plate. Bake for 1 1/4 to 1 1/2 hours, until the pie shell sounds hollow when flicked with a finger. Let dry completely in the turned-off oven. |