"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cashew Meringues Recipe

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This recipe for Cashew Meringues, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
4 cups sifted powdered sugar
2 cups chopped cashews or mixed nuts
12 caramels (vanilla flavored, if desired)
2 teaspoons milk
extra chopped cashews or mixed nuts

Directions:
Directions:
Allow egg whites to get to room temperature, and grease a cookie sheet. Add vanilla and cream of tartar to egg whites. Beat until soft peaks form. Gradually add the powdered sugar until just sombined. Beat for 1-2 minutes more until soft peaks form. Fold in the 2 cups cashews or mixed nuts.
Drop egg white mixture by rounded teaspoons onto cookie sheet, 2 in. apart.
Bake at 325F for 15 min, or until edges are very light brown. Cool completely.
In a saucepan, combine caramels and milk. Stir over low heat until combined and caramels are melted. Place cookies over wax paper. Drizzle caramel mixture over cookies. Sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set.

Number Of Servings:
Number Of Servings:
60-theoretically
Preparation Time:
Preparation Time:
25 min; bake 15 min
Personal Notes:
Personal Notes:
61 cal, 2 g fat in each cookie. and they're good! thank you, better homes and gardens!

 

 

 

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