Pecan Angel Torte
This nutty, light and tender torte is topped simply with sweetened whipped cream.
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
- Preheat oven to 325°F (160°C).
- 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.
- Spread in the bottom of a greased 9-inch pie pan. Bake for 30 minutes. Cool completely. Cover and refrigerate about 24 hours.
- In a pre-chilled bowl, whip cream with powdered sugar and vanilla until stiff peaks from and spread over torte. Serve.
Makes 8 servings.