|1||Egg white; at room temperature|
|1 cup||Brown sugar; firmly packed|
|1 cup||Chopped pecans|
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.
Posted to JEWISH-FOOD digest by Sally Wallace <scav@...> on Apr 05, 1998
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