Meringue Turtles Recipe
Ingredients
| 24 chocolate Rosebuds | ||
| Pecan halves | 2 Cup (16 tbs) | |
| Egg whites | 3 | |
| Pinch each cream of tartar and salt | ||
| 3/4 cup instant dissolving sugar 175 mL | ||
| Vanilla | 1/2 Teaspoon | |
| Unsweetened cocoa powder | ||
Directions
Line two baking sheets with foil or parchment paper.
Position 1 Rosebud for head and 4 pecans for feet of each turtle on baking sheet, leaving about 1 inch (2.5 cm) between pecans.
In bowl, beat egg whites with cream of tartar and salt until foamy.
Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
Stir in vanilla.
Pipe or spoon meringue over pecans, partially covering nuts and Rosebuds; smooth top with finger.
Bake in 225°F (110°C) oven for 1 hour.
Turn off oven; leave meringues in oven for 1 hour longer.
Dust with cocoa. (Turtles can be layered between waxed paper in airtight container and stored at room temperature for up to 3 weeks.)
Position 1 Rosebud for head and 4 pecans for feet of each turtle on baking sheet, leaving about 1 inch (2.5 cm) between pecans.
In bowl, beat egg whites with cream of tartar and salt until foamy.
Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
Stir in vanilla.
Pipe or spoon meringue over pecans, partially covering nuts and Rosebuds; smooth top with finger.
Bake in 225°F (110°C) oven for 1 hour.
Turn off oven; leave meringues in oven for 1 hour longer.
Dust with cocoa. (Turtles can be layered between waxed paper in airtight container and stored at room temperature for up to 3 weeks.)
Chef
