Indulge in the exquisite flavors and textures of the exhibition salad with meringue baked pecans. This captivating dish tantalizes the taste buds with a harmonious blend of sweet and savory elements, making it a perfect choice for special occasions or a delightful culinary adventure. The meringue baked pecans add a touch of delicate crunch and a burst of nutty flavor, while the exhibition salad's vibrant ingredients create a visually stunning and palate-pleasing experience. Discover the secrets to crafting this delectable dish with our comprehensive guide, providing step-by-step instructions, ingredient recommendations, and helpful tips. Elevate your culinary repertoire and impress your guests with this exquisite recipe.
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EXHIBITION SALAD WITH MERINGUE-BAKED PECANS
Make and share this Exhibition Salad With Meringue-Baked Pecans recipe from Food.com.
Provided by BumblingBs
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PECANS.
- Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
- Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
- Fold in the melted butter and the pecans.
- Spread the pecan mixture in the prepared pan and bake for 15 minutes.
- Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
- Cool the pecans on paper towels.
- (Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
- SHERRY VINAIGRETTE.
- Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
- SALAD.
- Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.
PECAN MERINGUES
Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!
Provided by Jellybean
Categories Candy
Time 1h
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees.
- Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
- Bake until golden brown and meringue is completely dry - about 1 hour.
SWEET COATED PECANS
Sweet flavored pecans with a cinnamon twist.
Provided by Debbie
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
- In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 33.1 g, Fat 40.8 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 27.3 g
CHOCOLATE CHIP & PECAN MERINGUE BARS
I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- To make the perfect meringue, whip the egg whites until they are stiff peaks but not dry. If you over-whip them, they will become grainy and difficult to fold into the other ingredients.
- When baking the pecans, keep a close eye on them to prevent them from burning. They should be golden brown and fragrant.
- For the vinaigrette, use a good quality olive oil and balsamic vinegar. You can also add a touch of honey or maple syrup for sweetness.
- When assembling the salad, start with a layer of greens and then top with the pecans, fruit, and cheese. Drizzle with the vinaigrette and garnish with the meringue.
- This salad is best served immediately after it is made. The meringue will soften over time, so don't make it too far in advance.
Conclusion:
This exhibition salad with meringue baked pecans is a showstopper that is sure to impress your guests. It is a delicious and elegant dish that is perfect for any special occasion. The combination of sweet and savory flavors is sure to please everyone at your table.
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