Pecan Date Meringues

Pecan Date Merengues.jpg

Makes about 4 dozen. 

These meringues are bite sized, gluten free, a bit chewy and easy to make.

INGREDIENTS:

  •  ½ cup pecans, 2 ounces

  •  1 cup, 5 ounces natural pitted dates, chilled

  • 3 tablespoons super fine blanched almond flour

  • 2 large egg whites, at room temperature

  • ½ cup scant measure sugar

PREPARATION:

  1. Preheat the oven to 350F. 

  2. Line a large baking sheet with parchment paper. 

  3. Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.  

  4. Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.  

  5. Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.

  6. Bake the cookies for about 25 minutes. They should turn beige.  

  7. Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.  

NOTE:

I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.