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Meringue Turtles

Canadian.Recipes's picture
Ingredients
  Chocolate rosebuds 24
  Pecan halves 500 Milliliter (2 Cups)
  Egg whites 3
  Cream of tartar 1 Pinch
  Salt 1 Pinch
  Instant dissolving sugar 175 Milliliter (3/4 Cups)
  Vanilla 1⁄2 Teaspoon
  Unsweetened cocoa powder 2 Tablespoon
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Interest: 
Party

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