Gluten Free Caramel-Pecan Kisses, a meringue type cookie

These are very good. When making meringues make sure that your equipment is clean & dry without any grease in order to form nice peaks with the egg whites. I like to use "just whites", a powdered egg white, so recipe is slightly different than the one on p. 294 of Bette Hagman's "The GF Gourmet Makes Dessert"

10-15 minutes, 325F, 2 greased cookie sheets

Grind medium fine in food processor

• 1.5 cups pecans
• 1 tbs sugar

Make meringue portion by beating on high until stiff peaks form

• 4 tsp just whites
• 1/4 cup water

Then slowly add and continue beating until thick, about 2 minutes

• 1.25 cups brown sugar

Fold in ground pecans

Drop in heaping teaspoons onto cookies sheets. Bake till cookies are slightly cracked. Leave on cookie sheets for several hours before removing.