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250F, 40 yield
3 large egg whites
½ tsp. cream of tartar
1 cup light brown sugar, packed
1 cup whole almonds (toasted)
1 cup pecan peices

Toasting almonds: Bake almonds at 250F for 45min. Cool before using in meringue.

Toasting pecans: Bake pecan at 250F for 20-25 minutes.

Beat egg whites and cream of tartar until soft peaks then gradually add brown sugar with contiunuous beating. Beat until stiff peaks. Fold in almonds or pecan. Drop heaping teaspoon full onto parchment line cookie sheets. Use 2 sheets and bake both at the same time. Bake at 250F for 45 minutes. Do not open oven. Shut off oven and leave merigue in the oven for 2 hours or overnight to cool and crisp up. Pack in airtight tins.

I used these tamari almonds from costco, because they were already roasted. I chopped them up individually to keep them the same size and in chunks.