Sunday sweets – Maple nut meringues

Posted on: March 7th, 2010 by admin No Comments

This recipe is so simple it’s nutty (oh boy). You just need make sure you prepare your ingredients right and in no time you’ll be enjoying the sweet crunch and slight chewy-ness of these delicious cookies.

meringuenutcookies

 

Number 1- when whipping egg whites, it is important that everything you’re using is clean.

Number 2 – things will work out much easier if your egg whites are at room temperature.

Number 3 – apparently it is the amount of sugar in meringues that makes them chewy or hard (plus baking times). Less sugar means chewier meringue- like on cakes. You can play with the amounts a little, just know that it may change the outcome considerably.

This is a pretty versatile recipe. So feel free to substitute and kind of nuts you have on hand.

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 c sugar
  • 4 Tbsp ground hazelnuts (or almonds etc)
  • 2/3 c coarsely chopped hazelnuts
  • pinch of salt
  • 1/2 tsp maple syrup (optional- you could use cinnamon or vanilla instead)

Preheat the oven to 140ºC (275ºF) and line 2 baking trays with baking paper.

Whisk the egg whites and cream of tartar until soft peaks form, add the sugar slowly to the whites while whipping. Beat them another few minutes after all the sugar is added then take a little bit between your fingers and rub the mix feeling for sugar grit. If it’s smooth then you’re ready to add the maple syrup and fold in the salt and nuts with a spoon – gently.

Drop spoonfuls onto a baking sheet and bake for 25 – 30 minutes. Turn the oven off and leave them inside for an hour or so. Store in an airtight container for 5 days to a week. Makes 2 dozen.

These are also perfect for using in our berry meringue smash recipe.

Evening baking alternative:

Sometimes these are called Easter cookies and while the ingredients are the same, just the baking differs. You put the cookies in a 150ºC (300°F) oven, close the door and turn the oven OFF. Leave them in the oven overnight- and in the morning they should be ready – crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning and you don’t like that, just let them dry out for a few more hours.

Recipe eatpress’ own.

Song for this recipe: “Satisfy you” – Puff Daddy Puff Daddy Featuring R. Kelly - Forever - Satisfy You

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