3/4 c. pecan halves
1/4 c. plus 2 tbsp. sugar
1/4 tsp. ground cinnamon
4 lg. egg whites

Preheat oven to 250 degrees. Line cookie sheets with waxed paper.

Place pecans in a food processor or blender, process the nuts until the pecans are finely ground. Put the nuts in a mixing bowl, add 1/4 cup sugar and the cinnamon. Stir with a fork until well mixed.

Using a separate bowl beat the egg whites on high until the whites are very foamy. With the mixer still on high speed, sprinkle the remaining sugar over the egg whites, 1 tablespoon at a time. When all the sugar has been added, the mixture should be stiff and shiny. If it's not keep beating. Sprinkle the nut mixture over the meringue and fold them gently together with the whisk.

Using the teaspoon to scoop out mounds of the meringue onto the wax paper lined baking sheets, pushing each mound off the spoon with your finger. The mounds should be 1 1/2 inches apart. Put one cookie sheet in the oven. Bake until lightly browned 20 to 30 minutes. Let the meringues cool completely before peeling them off the waxed paper lined cookie sheets.