Pecan Meringue Pie

This sweet is thick, gooey and absolutely scrumptious. When Bianca was first born I used to have a ritual where I would meet my best friend, Keryn,  for tea once a week. This was what we would order when we were being bad at one of our favourite coffee shops in Rosebank in Johannesburg. Something I have not seen in Australia- maybe because they don’t have Salticrax. In case you’re wondering what we had  for tea when we were good it was ……. cheese muffins. Click here for the Cheese Muffins.

2 extra large egg whites
1/2 teaspoon baking powder
¾ cup caster sugar
16 salticrax, broken into small pieces
1 cup halved pecans
whipped cream and some extra chopped pecans to serve (Optional)

  1. Heat oven to 160°C (300°F)
  2. Beat egg whites until frothy.
  3. Add sugar and baking powder and beat until stiff.
  4. Fold in pecans and salticrax.
  5. Smooth into greaseproof lined pie dish.
  6. Bake for about 30minutes until colour changes and tart is dry.
  7. Just before serving, cover with whipped cream and extra pecans.
  8. Eat in one sitting as it will go soggy if left overnight.

Note: The closest thing I found to Salticrax in Australia was the Franklins No Frills imitation Jatz. Jazz themselves are not quite right.

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