"These are cashew meringues that taste unbelievably good. Serve cookies as is or drizzle with melted chocolate or caramel." — Hartini
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egg whites, room temperature
cream of tartar
1 1/2 teaspoons
confectioners' sugar, sifted
finely chopped cashew nuts
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 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.
This recipe is unique and delicious. I am getting requests for the recipe every time I make it.
I abosolutely loved it but it has too much sugar and it gets crushed as soon as you touch it otherwise its very good
it was so easy to cook but the test was just alright
This recipe is great! So easy to follow. The meringues are slightly crisp, with a airy, buttery center filled with cashews. Not too sweet, either, although I used lightly salted nuts so that might have offset the sweetness. This recipe filled 3 industrial-size baking sheets with about 30-50 cookies per sheet. They did crack while baking, so I'm wondering if there is a way to prevent that...
The best part about these is that you can eat several of them without too much guilt :)
* Percent Daily Values are based on a 2,000 calorie diet.
Melt-In-The-Mouth Cashew Meringues
Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories from Fat: 11
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