Cashew Meringues

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Cashew Meringues

Prep Time: 25 min.

 

 

Ingredients

 

4 egg whites

1 teaspoon vanilla

4 cups sifted powdered sugar

1/4 teaspoon cream of tartar

2 cups chopped cashews or mixed nuts

12 vanilla caramels, unwrapped

2 teaspoons milk

 

Directions:

 

1. In a large mixing bowl allow egg whites to stand at

room temperature for 30 minutes. Meanwhile, grease a

cookie sheet; set aside.

2. Add vanilla and cream of tartar to egg whites. Beat

with an electric mixer on medium speed until soft

peaks form (tips curl). Gradually add the powdered

sugar, about 1/4 cup at a time, beating on medium

speed just until combined. Beat for 1 to 2 minutes

more or until soft peaks form. (Do not continue

beating to stiff peaks.) Using a spoon, gently fold in

the cashews or mixed nuts.

3. Drop egg white mixture by rounded teaspoon about 2

inches apart onto prepared cookie sheet. Bake cookies

in a 325 degree F oven about 15 minutes or until edges

are very lightly browned. Transfer cookies to a wire

rack; cool.

4. In a small saucepan combine the caramels and milk.

Heat and stir over low heat until the caramels are

melted. Place cookies on a wire rack over waxed paper.

Drizzle caramel mixture over cookies. If desired,

sprinkle with additional chopped cashews or mixed

nuts. Let stand until caramel mixture is set. Makes 60

cookies.

Make Ahead Tip: Prepare meringues but do not drizzle

with caramel. Place in airtight storage container with

waxed paper between layers. Seal, label, and store up

to 3 days. Drizzle with caramel mixture before

serving.

 

Nutritional facts per serving

 

calories: 61 , total fat: 2g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 9mg , carbohydrate: 10g ,

fiber: 0g , protein: 1g

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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