|Pecan halves||500 Milliliter (2 Cups)|
|Cream of tartar||1 Pinch|
|Instant dissolving sugar||175 Milliliter (3/4 Cups)|
|Unsweetened cocoa powder||2 Tablespoon|
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 225Â°F (110Â°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.)