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1 cup Dates, Chopped
1 cup Pecans, Chopped
½ teaspoon Vanilla
2 Egg Whites, At Room Temperature
1 dash Salt
2/3 cup Sugar
Mash dates, pecans, and vanilla until a paste is formed. Shape mixture into 3/4 balls. Beat egg whites and salt until stiff. Gradually beat in sugar, 1 tb at a time, until stiff and glossy. Dip balls into meringue, covering them completely.
Place on a greased cookie sheet and bake in a preheated oven at 250f 30 mins or until pale golden brown. Store in an airtight container.
1 cup Pecans, Chopped
½ teaspoon Vanilla
2 Egg Whites, At Room Temperature
1 dash Salt
2/3 cup Sugar
Mash dates, pecans, and vanilla until a paste is formed. Shape mixture into 3/4 balls. Beat egg whites and salt until stiff. Gradually beat in sugar, 1 tb at a time, until stiff and glossy. Dip balls into meringue, covering them completely.
Place on a greased cookie sheet and bake in a preheated oven at 250f 30 mins or until pale golden brown. Store in an airtight container.
