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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To toast the walnut or pecan halves, spread the nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally.

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Instructions Checklist
  • To make the meringue, in a large mixer bowl beat egg whites and salt with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally until stiff peaks form (tips stand straight). Fold the toasted walnut or pecan halves into the meringue.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Melt the butter in a 15x10x1-inch baking pan. Spread the meringue mixture over the melted butter. Bake in a 325 degree F oven about 30 minutes or until the meringue mixture is a light golden brown color and all the butter or margarine is absorbed. During baking, stir the meringue mixture about every 8 minutes. Cool completely. Store tightly covered. Makes about 12 servings or 2 pounds.

Tips

Up to 1 week ahead, prepare nuts. Store in the refrigerator in a tightly covered container.

Nutrition Facts

317 calories; 28 g total fat; 7 g saturated fat; 22 mg cholesterol; 104 mg sodium. 16 g carbohydrates; 2 g fiber; 5 g protein; 292 IU vitamin a; 1 mg vitamin c; 30 mg calcium; 1 mg iron;

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