Holly Clegg's Praline Meringue Cookies -

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Holly Clegg's Praline Meringue Cookies

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg, (1993, Wimmer Cookbooks)

A Trim and Terrific Louisiana Kitchen

Servings:	36
Author Notes:	If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffÃ© and pasta and gumbo and hundreds of other favorite foods) and eat them too.
Ingredients:	1/2 cup dark brown sugar 1/4 cup sugar 3 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1/2 cup finely chopped pecans
Instructions:	Preheat oven to 250Â°F. Line several baking sheets with parchment paper. Combine both sugars together. In mixer, beat egg whites and cream of tartar until stiff. beat in sugar mixture, 1 tablespoon at a time, alternating with drops of lemon juice and vanilla. beat until stiff and glossy. Fold in pecans. Drop by heaping tablespoonfuls onto prepared baking sheets. Bake for 45 minutes. Meringue will spread during baking.