Ingredients:
Meringue:
4 large egg whites, room temperature
½ tsp cream of tartar
1 cup sugar
1 tsp pure vanilla extract
1 tsp white distilled vinegar
½ tbsp cornstarch
½ cup very finely chopped pecans
1 Tbsp powdered sugar (for tossing pecans)
Caramel:
1 cup caramel or 1 can of condensed milk
Whipped Cream:
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Directions:
Caramel: If you don’t have premade caramel, submerge a can of condensed milk in boiling water, fully covered, and boil for 3 hours.
Meringue: Preheat oven to 250°F. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Fold in vanilla, vinegar, cornstarch, and pecans. Pipe onto a baking sheet and bake until dry and crisp.
Whipped Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assembly: Layer cooled meringue with caramel and whipped cream. Repeat and top with more caramel and pecans.