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Grandma Tute's Pecan Kisses - Chef Don Bergeron - Original Headliner at The Myrtles & The Lyceum - May 2010

posted Apr 7, 2011, 9:47 PM by Peggy Sweeney-McDonald
2 egg whites, room temperature
½ tsp. cream of tartar
Pinch of salt
¾ cup sugar
1cup chopped pecans
½ tsp. vanilla
 Beat egg whites with cream of tartar and salt until stiff peaks.    Blend in sugar until well incorporated.  Fold in pecans and vanilla.  Spoon out onto parchment paper a nice dollop about the size of a walnut.  Bake in a preheated 250 degree oven for about 30 minutes.  Turn oven off and leave in oven another 30 minutes.