Back to Martha Washington Pies

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Martha Washington Pies Recipe

Martha Washington Pies Recipe

This recipe was handed down to me by my mother. It's so easy to make and always gets compliments. I like topping the nutty meringues with strawberries at Christmas, and I use peaches during the summer. —Ginger Clark of Hinesville, Georgia
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing YIELD:9 servings

Ingredients

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 cup finely chopped pecans
  • 1/2 cup crushed saltines (about 12 crackers)
  • 1 teaspoon vanilla extract
  • 6 cups sliced fresh strawberries
  • 2/3 cup reduced-fat whipped topping

Directions

  • 1. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • 2. Fold in nuts, crackers and vanilla. Drop by rounded 1/3 cupfuls onto parchment-lined baking sheets. Shape into 3-1/2-in. rounds with the back of a spoon.
  • 3. Bake at 300° for 25-30 minutes or until set. Turn oven off; leave in oven with door closed for 2 hours. Toss strawberries with the remaining sugar; spoon 2/3 cup into each shell. Dollop each with whipped topping. Yield: 18 servings.

Nutritional Facts

1 each: 253 calories, 11g fat (2g saturated fat), 0 cholesterol, 78mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 4g protein.

Reviews for Martha Washington Pies

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.