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A real oldy that I had totally forgotten about.
3 egg whites
1 cup sugar
1 tsp cream of tartar
1 tsp vanilla essence
100g pecan nuts
14 salticrack biscuits
Beat egg whites till stiff. Add sugar and beat well.
Add cream of tartar and vanilla essence.
Fold in chopped pecans and crushed salticrack biscuits.
I reserved a few pecans for the top and crumbed them and sprinkled them on top.
Bake at 160 C for about 35 minutes.
When cool, top with whipped cream and nuts for decoration.
I served with Mango and peach home-made ice cream to break the sweetness.
Enjoy – the top is a gorgeous meringue and inside is nice and chewy.
Prepared, tried and tested by: Hannah Frank Witt
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