Cherry-Pecan Meringues

Name: Cherry-Pecan Meringues
Prep time: 30 min
Total time: 150 min
Ingredients: 4 large egg whites, room temperature; 0.25 teaspoon cream of tartar; 0.25 teaspoon salt; 0.25 teaspoon vanilla extract; 1 cup sugar; 0.333 cup dried cherries or dried cranberries, coarsely chopped; 0.333 cup chopped pecans

4.5

(8)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Yield:

36

These cookies are easy to make and no flour is required.

Ingredients

4 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 cup sugar
⅓ cup dried cherries or dried cranberries, coarsely chopped
⅓ cup chopped pecans

Directions

Preheat oven to 225 degrees. Line 2 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. These can be stored in an airtight container for up to 5 days.

Cook's Notes

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 outof the spoon (it is quite sticky). Don't bake on a humid day, or your meringues may not dry.