Serves: 7
Total Calories: 257
Yield: 2 dozen
Preheat oven to 300°. Grind pecans to a fine paste in food processor. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in the sugar and vanilla extract until stiff peaks form. Fold in 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 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 air-tight 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 fruit sauce around whipped cream. Place the pointed end of each meringue in a dot of whipped cream and serve.
This Tornadoes recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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