Spicy Nut Meringues
Flavored with cinnamon, cloves, and pecans, these crisp and airy little cookies are a sweet holiday treat that will melt in your mouth. They’re quick to prepare and are a great addition to an assorted-cookie tray.
MAKE IT AHEAD
The meringues keep perfectly in an airtight container for up to 3 weeks.
VARIATIONS
You can use other nuts, such as walnuts, almonds, or hazelnuts, instead of the pecans.
In place of the ground cloves, use one-quarter teaspoon grated nutmeg or ground ginger. Or replace one quarter teaspoon of the cinnamon with grated nutmeg or ground ginger.
This recipe is from Food and Wine Holiday Favorites, from 1996. The original recipe calls featured the walnuts, but we prefer our Better Halves Pecans!
Ingredients:
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 2 large egg whites, at room temperature
- 2 cups finely chopped Better Halves Pecans
Directions:
- Heat the oven to 250 degrees. Use nonstick baking sheets, or butter two baking sheets. In a small bowl, combine the sugar, cinnamon, and cloves.
- In a large bowl, using an electric mixer, beat the egg whites on medium speed until they hold soft peaks. Increase the speed to hit. Gradually beat in the sugar mixture. Continue beating until the whites hold very firm peaks when the beaters are lifted. Fold in the pecans. Spoon 1-teaspoon mounds of the batter about 1/2 inch apart on the prepared baking sheets.
- Bake the meringues for 1-1/4 hours and then turn off the oven. Open the oven door to allow the meringues to cool slowly
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