“These are cashew meringues that taste unbelievably good. Serve cookies as is or drizzle with melted chocolate or caramel.” - by Hartini
Ingredients
Adjust Servings
Original recipe yields 100 cookies
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
- In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.
Nutrition
Amount Per Serving (100 total)
- Calories
- 35 cal
- 2%
- Fat
- 1.3 g
- 2%
- Carbs
- 5.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Wonderful Flavor. Before adding the cashews, I separated the batch into 4th. I made 1 plain, 1 with chrush candy canes, 1 with mini M&M's, and of course 1 with the cashews. (My favorite) Sweeter than..." See more I remember from my family recipies. I did not use parchment paper. I very lightly sprayed an old cookie sheet and as long as I only let the cookies set for a minute or two after coming out of the oven, they stayed together fine. Leaving them on too long, they do stick and may break due to being fradgile cookies."
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