Yield: 30 Servings
|1 cup||Pecans,dry roasted,chopped|
|2 \N||Egg whites,at room temp.|
1. Combine dates, pecans, and vanilla; mash until a paste is formed.
Shape mixture into 30¾" balls. 2. Beat egg whites and salt until stiff. Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Dip balls into meringue, covering them completely. Place on a slightly greased cookie sheet and bake in a preheated slow oven at 250'F. for 30 minutes, or until pale golden brown. Store in an airtight container.