Fruit & Nut Meringues

Preheat oven to 350°F (180°C).

Add pecans to a baking sheet and toast for 7-10 minutes, until fragrant. Remove from oven and allow to cool. 

Turn oven temperature down to 250°F (120°C). Line a large baking sheet with parchment.

In a stand mixer (or by hand), whisk egg whites on medium-high speed (level 6 of 10). Slowly add superfine sugar a spoonful at a time, continuing to whisk until the mixture is glossy and forms stiff peaks (around 6-10 minutes).

Remove whisk and gently fold in diced prunes and pecans.

Transfer mixture into a piping bag with a large round piping tip.

Pipe meringues onto prepared baking sheet, making them 3 inches or so in diameter.

Bake 2 to 2½ hours, until meringues are creamy in color and can be lifted from the parchment without sticking. Then turn off oven, open the oven door, and let meringues sit until they cool completely (1-2 hours).

If desired, melt chocolate of choice (in a double boiler or microwave) and drizzle on top of cooled meringues. Allow chocolate to set before enjoying.

Yields 8-10 meringues (with 3-inch base diameter).