I had it all planned out for you this morning, a big picture show of all the new photography I’ve fiddled with this final day of spring break. And then I just didn’t feel like pulling it all up and coming up with captions and explaining my process. Heck, I didn’t even have the energy to list all the new little foods in my Etsy shop. So instead, I settled on a nice still life and a recipe for Pecan Meringues. Which are chewy, crunchy, sweet, and pretty much totally addicting. Good thing they’re mostly air.
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/4 cup ground pecans (or a mixture of chopped and ground)
1/2 teaspoon almond extract
Beat egg whites until foamy; add cream of tartar and beat to soft peaks. Add sugar and continue to mix until the egg whites form stiff peaks. Carefully fold in the pecans and almond extract; drop onto parchment paper. Bake at 275 until crunchy on the outside and chewy on the inside. Yes, this necessitates trying one. Or two. Or three. But don’t worry. It’s all OK.