Serves: 7
Total Calories: 330
Yield: 2 dozen

3/4 cup pecan pieces
5 large egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
2 cups fresh or frozen raspberries, blackberries, or strawberries
sugar to taste
1 cup heavy cream, whipped

Preheat the oven to 300°. Grind the pecans to a fine paste in the bowl of a food processor. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the sugar and vanilla extract until stiff peaks form. Fold in the pecans. Fit a pastry bag with a #4 star tip and spoon in the meringue batter. Line 2 baking sheets with parchment paper. Pipe 24 (2-inch) mounds of meringue onto the parchment to form inverted funnel shapes. Bake for about 10 minutes, then turn down the heat to 100° and leave the meringues to dry out for 1–2 hours, or until crisp. Store in airtight containers or serve immediately.

Purée the fruit in a food processor and add sugar to taste. Place 3 teaspoonfuls of whipped cream randomly on each dessert plate. Spoon about 3 tablespoons of the fruit sauce around the whipped cream. Place the pointed end of each meringue in a dot of whipped cream and serve.

Nutritional Facts:

Serves: 7
Total Calories: 330
Calories from Fat: 179

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