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|Melt-In-The-Mouth Cashew Meringues|
"These are cashew meringues that taste unbelievably suitable. Serve cookies as is or drizzle with melted chocolate or caramel."
- five egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons cornstarch
- four cups confectioners' sugar, sifted
- 2 cups finely chopped cashew nuts
|Prep : 20M||Cook : 100M||Ready in : 30M|
- Preheat the oven to 325 ranges F (165 degrees C). Line two cookie sheets with parchment paper.
- In a massive dry glass or steel bowl whip egg whites till gentle peaks form. Add vanilla, cream of tartar, and cornstarch, and preserve whipping at medium pace even as steadily including the confectioners sugar 1/four cup at a time. Whip till the whites have a nice top, however not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches aside onto the organized cookie sheets.
- Bake for approximately 15 minutes inside the preheated oven, till the edges are gently browned. Cool on wire racks. Store in an hermetic container at room temperature whilst completely cooled.
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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