Nutty Meringue Cookies Recipes

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MERINGUE COOKIES



Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

NUTTY MERINGUE COOKIES



Nutty Meringue Cookies image

Provided by Claire Robinson

Categories     dessert

Time 2h40m

Yield approximately 2 1/2 dozen

Number Of Ingredients 6

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
Pinch salt
1/4 teaspoon vanilla extract
1 cup sugar
1/2 cup toasted and finely chopped pecans

Steps:

  • Preheat the oven to 225 degrees F.
  • In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
  • Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
  • Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring.

VARIATION: NUT MERINGUE



Variation: Nut Meringue image

Provided by Food Network

Number Of Ingredients 3

1 recipe classic meringue, above
1 cup slivered almonds (or other nuts)
1 ounce cornstarch

Steps:

  • Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground. Add the cornstarch and whirl again. Make Meringue. Fold ground almond mixture into finished meringue by hand.
  • Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down.
  • Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper. The turn the paper over and use the circles as your guide. Start piping in the center and form a tight spiral out to the edge.

DATE-NUT MERINGUES



Date-Nut Meringues image

From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.

Provided by LaJuneBug

Categories     Drop Cookies

Time 1h30m

Yield 42 cookies, 24 serving(s)

Number Of Ingredients 6

2 egg whites
1 dash salt
1/2 cup sugar
1 teaspoon vanilla or 1 teaspoon rum extract
1 cup dates, pitted and snipped
1 cup walnuts, finely chopped

Steps:

  • Preheat oven to 200°F.
  • In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
  • Add vanilla and beat for 1 minute. Fold in dates and walnuts.
  • Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
  • Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.

WALNUT MERINGUE COOKIES



WALNUT MERINGUE COOKIES image

Categories     Cookies     Nut     Dessert     Bake     Quick & Easy

Yield 24 cookies

Number Of Ingredients 3

250 grams walnuts (3 cups whole nuts)
3 egg whites (room temperature)
100 grams (½ cup) granulated white sugar, or to taste

Steps:

  • Grind walnuts (medium grind--not as fine as flour but not as coarse as whole sesame seeds). Purists say that a nut grinder needs to be used, but for this recipe, I find that a food processor works fine. Whip egg whites. (Alternatively, if you're in a great hurry, you don't even need to bother whipping the egg whites, in which case the cookie will be flat and smooth and chewier, and will need a bit less time to bake.) Thoroughly fold in ground nuts and sugar. Place heaping spoonfuls of mixture on 11" by 18" cookie sheet (parchment paper lined, or use a Teflon-coated one that has been lightly buttered and floured, as the batter is sticky). Space them at least 1 inch apart, as they spread when baking. There will be 24 cookies. (You can also make 48 small cookies, in which case cut the baking time about in half.) Bake in pre-heated 350F oven until golden (perhaps 20 minutes). They will still look a bit moist and raw inside-do not be dismayed! (If you bake them until they look baked inside, they will be dry and hard.) Cool 10 to 15 minutes, and remove from baking sheet. Cool another 10 to 15 minutes, then store in air-tight container, at room temperature. (If you're cautious about egg whites, store cookies in fridge but let come to room temperature before eating.) Will keep 7 to 10 days perfectly; also freeze well. They can be eaten when still warm, or when cool.

SURPRISE MERINGUES



Surprise Meringues image

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 7

3 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts

Steps:

  • Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

DATE A NUT MERINGUE COOKIES



Date a Nut Meringue Cookies image

Make and share this Date a Nut Meringue Cookies recipe from Food.com.

Provided by lemoncurd

Categories     Drop Cookies

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 5

4 egg whites
1 cup icing sugar
1/4 teaspoon ground cardamom
1 1/3 cups pitted dates, chopped
1 1/3 cups toasted walnuts or 1 1/3 cups pecans, chopped

Steps:

  • Preheat oven to 350°F Grease a cookie sheet.
  • Beat the egg whites in a large bowl on medium speed, till soft peak stage.
  • Add the sugar gradually. beat till glossy stiff peaks form.
  • Carefully fold in cardamom, dates and nuts.
  • Drop mixture by the tablespoon onto cookie sheet.
  • Bake for 10 minutes.

Nutrition Facts : Calories 111.3, Fat 5.2, SaturatedFat 0.5, Sodium 11.4, Carbohydrate 16, Fiber 1.5, Sugar 13.6, Protein 2.2

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Top Asked Questions

How do you make meringue cookies?
Meringue Cookies are so light and airy. Better yet, they are easy to make and have a long shelf life when stored properly. Using a stand up mixer on high, beat egg whites together with sugar until the mixture becomes foamy. Add in salt and cream of tartar and beat until you get stiff peaks. This will take about 10 minutes.
How to bake hazelnut meringue cookies?
Preheat the oven to 350°F/175°C. The hazelnut and almond meringues are now ready to be baked. Portion with a medium-sized scooper in order to obtain about two dozen cookies. Bake in a preheated oven for about 30 minutes. Allow to cool completely before “peeling” them off the parchment paper.
Can you add nuts to meringue?
The addition of nuts to the meringue though, not only adds a very nice nutty flavor, but also brings down the sweetness of light and airy cookies. These Hazelnut Meringues are definitely my favorite, since I am a big fan of hazelnuts, but you can use this recipe with any kind of nut.
What do Walnut meringue cookies taste like?
These meringue cookies are lightly sweet and made perfect with a dusting of powdered sugar which makes them look and taste irresistible. Each walnut meringue cookie is hand crafted so no two are exactly the same. These are charming and completely worth making.

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