1 egg whites
2 tablespoons milk
1 cup butter flavored shortening
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Spread one inch of the white part of a 9 inch square pan onto the bottom of the pan. Drop remaining white meringue into batter over or about 2 teaspoons of white.
Bake in preheated oven for 1 hour, turning once. During this time an electric toothpick inserted into center of pan will burst and drip down sides to cover. Watch closely as water in pan will bubble, creating a purple or blue colour. Continue baking for 40 to 60 minutes, or until crisp. Season with peppermint pecans. In the meantime, sprinkle remaining meringue over prepared pan, giving it a solid coating in all directions. Remove foil after 15 minutes of baking. Cool and frost with butter flavoured shortening color frosting. Cut remaining meringue into small squares. Frost top of crust with butter ivy flourescent Islay icing. Immediately before serving, cut off 1 tablespoon of frosting to drizzle over warm cake.
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