|Egg whites||4 Large|
|Cream of tartar||1⁄8 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Superfine sugar||1 Cup (16 tbs)|
|Pecans||3⁄4 Cup (12 tbs), finley chopped|
Heat the oven to 250 degrees.
Line 2 baking sheets with foil or kitchen parchment.
Butter and flour the lined sheets and shake off any excess flour.
Beat the egg whites until they are frothy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the vanilla and 3/4 cup of the sugar and continue beating until stiff peaks form.
Combine the remaining sugar with the chopped pecans and fold gently into the meringue.
Spoon the mixture into a pastry bag fitted with a 1/2-inch plain or star tip, filling the bag no more than two-thirds full.
Pipe the meringue onto the baking sheets in small, round "kisses," about 1 inch apart.
Bake for 1 1/2 hours, until the kisses are firm, dry and pale beige.
Loosen them while still warm, using a metal spatula, and transfer to wire racks to cool.