1/2 c coconut, toasted
1/2 c chopped toasted pecans
1/2 c chopped toasted almonds
6 egg whites
1/2 tsp vinegar
1/2 tsp cream of tarter or cornstarch
1/4 c sugar
splash vanilla extract
splash almond extract
whipped topping
cream cheese (optional)
chopped strawberries
1 can pineapple pieces (squeeze drained)
1. toast first three ingredients in a skillet, individually. (its not nessesary but releases the nuts natural oils to make it taste more like candy) Once toasted, combine them and set them aside.
2. beat egg whites, vinegar, and cream of tarter until stiff peaks form. add extracts
3. line a BIG cookie sheet with parchment paper (no substitutes) and grease WELL.
spread merange out like you would for cinnamon rolls (don't go to the edges of the pan because this stuff GROWS on its own)
4. sprinkle with coconut mixture and press it slightly in
5. bake at 325 for about 15 minutes (whites are shiny and springy and slightly browned)
6. when cooled completely flip merange over onto another peice of parchment paper.
7. spead with whipped topping (or whipped topping and cream cheese mixed together) and then layer in the fruits
8. lift one side of the parchment paper and start rolling the treat up (nut side should be on the outside)
9. cut thick slices when serving.
