c. powdered sugar (sifted)
t. cream of tartar
c. chopped cashews or mixed nuts
vanilla caramels (unwrapped)
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.