Any nuts work but pecans are awesome! The ratio for the recipe is 1 egg white to 1 cups of sugar to 1 teaspoon of cinnamon to 1/2 teaspoon of salt to 1/4 teaspoon of nutmeg to 4 cups of nuts.
Separate egg whites from yolk.
Add 1 tbs of water per egg.
Mix until egg whites have stiff peaks.
Add cinnamon, nutmeg, salt, & sugar. (1 tsp of cinnamon, 1/4 tsp of nutmeg, 1/2 tsp of salt, and 1 cup of sugar per egg)
Mix all ingredients with the mixer or spatula.
Add nuts (3-4 cups of nuts per egg). Here we have walnuts.
Add nuts (3-4 cups of nuts per egg). Here we have almonds.
Add nuts (3-4 cups of nuts per egg). Here we have pecans - which for my likings makes up over half the nuts.
I quadrupled the recipe for Christmas so I added a 12 cups of nuts!
Mix together until all the nuts are well coated.
Place flat in a baking dish and let bake at 300 deg F for 45 min while mixing every 15 min.
After 15 min of baking the egg whites should puff like meringue.
Mix the nuts.
Once cooled, store in a airtight container.
I packed mine to give as Christmas presents!
You can use the leftover meringue mix as a topping for cupcakes or cake!