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This light, nutty torte, topped with fluffy whipped cream, is well worth the wait.

Pecan Angel Torte

3 large egg whites
1 cup granulated sugar
3/4 cup crushed graham crackers
3/4 cup chopped pecans
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup heavy cream

4 tablespoons powdered sugar

1 teaspoons vanilla extract

1. Preheat oven to 325°F (160°C).
2. In a medium mixing bowl, beat egg whites until almost stiff. Gradually beat in sugar. Fold in crackers, pecans, baking powder and vanilla until blended.
3. Spread in the bottom of a greased 9-inch pie pan. Bake for 30 minutes. Cool completely. Cover and refrigerate about 24 hours.
4. In a pre-chilled bowl, whip cream with powdered sugar and vanilla until stiff peaks from and spread over torte. Serve.

Makes 8 servings.