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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Line a large baking sheet with nonstick aluminum foil.

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  • Place the 1-1/4 cups of pecan halves and 1/4 cup of the Splenda in the work bowl of a food processor. Process until pecans are finely ground. Set aside.

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  • Place egg whites in a clean large bowl. Add salt and beat on medium-high speed until soft peaks form. Add remaining 1/2 cup Splenda, one tablespoon at a time, while beating. Add vanilla extract and continue to beat until stiff glossy peaks form. Gently fold in the ground nut mixture.

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  • Dollop mixture onto prepared baking sheet to form 24 cookies (about 1 rounded tablespoon each). Place a pecan half on top of each cookie.

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Instructions Checklist
  • Bake at 350 degrees F for 15 minutes. Remove cookies to a cooling rack and allow to cool completely. Makes 24 meringues.

Nutrition Facts

53 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 17 mg sodium. 1 g carbohydrates; 1 g fiber; 1 g protein;

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