Pecan Whiskey Meringues

There was a dinner out recently in NYC where I ordered the drink special, egg nog made with pecan bourbon whiskey. They were out of the drink so I ordered the pecan whiskey straight. It was so delicious, The very next day I went out and bought a bottle.

Then of course I was thinking of all the baking recipes I could embellish with it. Meringues came to mind.

Adding liquid to meringue batter is probably not the best idea. However, the two tablespoons of pecan whisky I added to the batter worked. The meringues came out crunchy on the outside and perfectly chewy in the center.

The taste? Definitely pecan with a hint of whisky. From now  boozing up more of my meringue recipes is the way to go. 

Ingredients:

• 1/2 cup egg whites
• 1/4 teaspoon cream of tarter
• 1/4 teaspoon salt
• 1 cup granulated white sugar
• 2 tablespoons pecan bourbon whiskey
• 1/4 cup crushed ray pecans

Directions:

• Preheat the oven to 225 degrees F.
• Line two baking sheets with parchment paper.
• Whip the egg whites until foamy.
• Add cream of tarter and salt.
• When the whites stat to form soft peaks, gradually pour in the sugar a little at a time.
• Add the pecan whiskey.
• When the mixture holds stiff peaks, it’s done.
• Load the meringue into a pastry bag and pipe onto the baking sheets. I used a large star tip.
• Sprinkle the chopped raw pecans over the top of the unbaked meringues.
• Bake for 45 minutes -1 hour or until the meringues can be cleanly separated from the baking sheets.
• Remove from oven and let cool completely.