Makes about 4 dozen.
These meringues are bite sized, gluten free, a bit chewy and easy to make.
INGREDIENTS:
½ cup pecans, 2 ounces
1 cup, 5 ounces natural pitted dates, chilled
3 tablespoons super fine blanched almond flour
2 large egg whites, at room temperature
½ cup scant measure sugar
PREPARATION:
Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.
Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.
Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.
Bake the cookies for about 25 minutes. They should turn beige.
Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.
NOTE:
I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.
