Pecan meringue from Bake from Scratch: Artisan Recipes for Home Bakers (page 39) by Brian Hart Hoffman

  • pecans
  • egg whites

  • EYB Comments

    Cool for 4 hours before using.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cool for 4 hours before using.

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