Aunt Gretas Walnut Meringues Recipes

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WALNUT MERINGUE PIE



Walnut Meringue Pie image

Walnuts and buttery crackers add crunch to meringue baked in a pie plate. The airy shell is filled with fruit and whipped cream for a luscious dessert.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 9

3 egg whites
1/4 tsp. salt
1/2 tsp. baking powder
1 cup sugar
1 tsp. vanilla
2/3 cup chopped walnuts
20 round buttery crackers, coarsely broken
4 cups cut-up assorted fresh fruit (strawberries, blueberries, kiwi and peeled peaches)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 325°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Add salt and baking powder. Gradually add sugar, beating until well blended after each addition; continue beating until stiff peaks form. Add vanilla; mix well. Gently stir in walnuts and crackers. Spread onto bottom and up side of well-greased 9-inch pie plate.
  • Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack.
  • Fill with fruit and whipped topping just before serving.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MAIDA HEATTER'S WALNUT MERINGUES (PASSOVER)



Maida Heatter's Walnut Meringues (Passover) image

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover.

Provided by blucoat

Categories     Drop Cookies

Time 30m

Yield 32 cookies

Number Of Ingredients 7

2 egg whites
1 pinch salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice or 1/2 teaspoon cider vinegar
6 ounces semisweet chocolate, melted over a double boiler and slightly cooled
1 cup coarsely chopped walnuts

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
  • Using the small bowl of a stand mixer on medium-high speed, beat the egg whites with the salt until they form soft peaks. Reduce speed to medium-low and add the sugar by the teaspoonful, blending well after each addition. When about half of the sugar has been incorporated, add the vanilla extract and lemon juice or cider vinegar, then add the rest of the sugar. Increase speed to high just until the mixture forms stiff peaks. Remove the bowl from the mixer. Add the melted chocolate, folding it in with a spatula as lightly as possible and leaving streaks of white in the batter. Gently fold in the walnuts.
  • Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, about 11/2 inches apart. Bake for 10 minutes.
  • Use your fingers to lift the cookies off the parchment and carefully turn them on their sides to cool completely. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 63.9, Fat 5.2, SaturatedFat 1.9, Sodium 9.6, Carbohydrate 5.2, Fiber 1.1, Sugar 3.3, Protein 1.5

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