CHERRY PECAN MERINGUES
Source of Recipe
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List of Ingredients
To make cookies uniform in size, scoop rounded measuring tablespoons of meringue mixture onto parchment-lined baking sheets. Use your fingers to get all the meringue out of the spoon (it is quite sticky). Don't bake on a humid day, or your meringues may not dry.
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans
Preheat oven to 225 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer, beat egg whites, cream of tartar, salt and vanilla until soft peaks form.
Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites.
Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes.
Gently fold in chopped dried cherries and chopped pecans.
Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart.
Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours.
Cool completely on baking sheets. Meringues can be stored in an airtight container, up to 5 days
Recipe
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