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Meringues

4 egg whites
3/4 cup sugar
1 teaspoon vanilla

Whisk the egg whites, sugar and vanilla in a metal bowl (preferably
copper). Place over a pan of gently simmering water. Whisk
contactly until the mixture is hot and the sugar is melted, about
4 minutes.

Remove bowl from the pan and beat witha mixer until the meringue
is completely cool, white and fluffy, about 10 minutes.


To cover a pie: Preheat the oven to 375F. Spread the meringue over
the top of the pie, leaving it sworkled. Bake until the tips of
the meringue are browned, about 10 minutes.

To make cookies: Preheat the oven to 200F. Gently fold in 1 cup
ground pecans. Line 2 baking sheets with parchment paper. Fill
a pastry bag fitted with a plain 1/2 inch tip with the meringue.
Pipe meringue onto parchment in 1 1/2 inch mounds. Bake until dry
and crisp, 1 to 2 hours.

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