Cashew Meringues

By á-5956

Ingredients

• 4 egg whites
• 1 t. vanilla
• 4 c. powdered sugar (sifted)
• 1/4 t. cream of tartar
• 2 c. chopped cashews or mixed nuts
• 12 vanilla caramels (unwrapped)
• 2 t. milk

Preparation

Step 1

In a large mixing bowl, allow egg whites to stand at room temperature for 30 min.

Meanwhile, grease a cookie sheet; set aside.

Add vanilla & cream of tartar to egg whites.

Beat with an electric mixer on med speed until soft peaks form (tips curl)

Gradually add powdered sugar, about 1/4 c. at a time, beating on med speed just until combined.

Beat for 1 to 2 min. (Do not continue beating to stiff peaks).

Using a spoon, gently fold in cashews.

Drop egg white mixture by rounded teaspoon about 2 in apart onto prepared cookie sheet.

Bake at 325 degrees for about 15 min or until edges are very olightly browned.

Transfer cookies to a wire rack; cool.

Topping:

In a small saucepan, combine caramels and milk.

Heat & stir over low heat until caramels are melted.

Place cookies on a wire rack over waxed paper.

Drizzle caramel mixture over cookies.

If you desire, sprinkle with additional cashews. Let stand until caramel mixture is set.

Make ahead tip: Prepare meringues but do not drizzle with caramel mixture. Place in an airtight storage container with waxed paper between layers. Seal, label and store up to 3 days. Drizzle with caramel mixture before serving.