My travels for a long weekend to South Carolina and Georgia have been inspiring me to try some Southern specialties.
This is probably the easiest meringue recipe I have ever come upon. It takes 6 minutes plus baking time and it's foolproof.
From: Savannah Style; A cookbook by the junior league of Savannah
White Clouds
2 egg whites
1/2 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of salt
1/2 cup pecans, chopped
Beat egg whites until stiff. Add remaining ingredients. Drop by spoonfuls onto cookie sheet covered with oiled parchment paper. Bake in a 275 degree oven for 40 to 60 minutes.
Yield 3 dozen
Blogger's note: either my oven is too hot or the meringues brown because of the pecans. What they lack in whiteness they more than make up for in taste and texture. I took them out at 45 minutes. Also; the addition of all the ingredients at once collapsed the whipped meringues somewhat. Not to worry; they still come out fine.
Recipes with only a few ingredients rely heavily on the quality of those ingredients. Always look for the freshest plumpest nuts. Old nuts become rancid..the oils go bad. You can smell the difference. Put nuts into the freezer if you are not going to use them shortly. Always use the best extracts. Often I buy them when I spy them in specialty stores or on trips. A good brand of vanilla is Nielsen-Massey Vanillas. If I am going through West Stockbridge Massachusetts, I always make a stop at Charles H. Baldwin and Sons for extracts tel. 413-232-7785 1 Center Street P.O. Box 372 West Stockbridge Mass. The nuts I used were bought fresh in a quart bag at Hites Barbeque West Columbia South Carolina.
This is probably the easiest meringue recipe I have ever come upon. It takes 6 minutes plus baking time and it's foolproof.
From: Savannah Style; A cookbook by the junior league of Savannah
2 egg whites
1/2 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of salt
1/2 cup pecans, chopped
Beat egg whites until stiff. Add remaining ingredients. Drop by spoonfuls onto cookie sheet covered with oiled parchment paper. Bake in a 275 degree oven for 40 to 60 minutes.
Yield 3 dozen
Blogger's note: either my oven is too hot or the meringues brown because of the pecans. What they lack in whiteness they more than make up for in taste and texture. I took them out at 45 minutes. Also; the addition of all the ingredients at once collapsed the whipped meringues somewhat. Not to worry; they still come out fine.
Recipes with only a few ingredients rely heavily on the quality of those ingredients. Always look for the freshest plumpest nuts. Old nuts become rancid..the oils go bad. You can smell the difference. Put nuts into the freezer if you are not going to use them shortly. Always use the best extracts. Often I buy them when I spy them in specialty stores or on trips. A good brand of vanilla is Nielsen-Massey Vanillas. If I am going through West Stockbridge Massachusetts, I always make a stop at Charles H. Baldwin and Sons for extracts tel. 413-232-7785 1 Center Street P.O. Box 372 West Stockbridge Mass. The nuts I used were bought fresh in a quart bag at Hites Barbeque West Columbia South Carolina.
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