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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nutty Meringue Cookies Recipe

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This recipe for Nutty Meringue Cookies is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
2 1/2 dozen
Personal Notes:
Personal Notes:
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

 

 

 

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