2 cups pecan pieces
1 ½ cups flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
1 cup brown sugar
½ cup cold butter, cut into dices
2 egg yolks
1 teaspoon vanilla

For topping:
2 egg whites
1 cup brown sugar

Set oven rack to middle position and preheat to 350. Line the bottom and sides of a 9x13 in pan with foil, shiny side up and coat with vegetable spray. Line a baking sheet with foil.

Place pecan pieces on baking sheet and toast 7 – 10 minutes, stirring a few times for even browning. Be careful not to burn. Cool to room temperature.

Combine the flour, baking powder, salt & brown sugar in the bowl of a food processor fitted with a metal blade. Add the butter and process until the butter is the size of small peas. Add the egg yolk and vanilla and pulse three or four times until the mixture as the consistency of sandy clumps (up that’s what the recipe said – sandy clumps?!) Pat mixture into the pan and level off by pressing with a small offset spatula. I used the back of a flat measuring cup for this. Press pecans into the mixture. Make sure you press them in fairly well so they will stay in place when you spread the topping on.

To make the topping place the egg white in the bowl of a stand mixer fitted with a whisk attachment. Beat until the whites hold a peak when whisk is lifted. Add the brown sugar and beat at the highest speed about 4 minutes. Spread the meringue over the pecan layer and bake 25 minutes or until tester inserted into pan comes out clean.

The meringue will crack slightly. Let cool on rack completely then cut into squares. Store between sheet of wax paper in a covered tin.