Walnut Meringues

By Joan_Z

These will keep about to 2 weeks in an airtight tin at room temp. but less if the weather is wet.

Ingredients

• 1 lb. walnut halves
• 1-2 tsp melted butter for pan
• 3 large egg whites
• 2 cups powdered sugar
• 2 Tbsp self-rising flour
• 1/4 tsp vanilla extract

Preparation

Step 1

Preheat oven to 300.

Spread walnuts on a rimmed baking sheet and toast in oven until medium golden brown (10-15 mins). Remove baking sheet from oven and pour walnuts onto chopping board to cool.

Lower oven heat to 200.

Line 3 baking sheets with parchment paper. Grease up with a bit of melty butter or use Pam to make doubly sure the meringues won't stick. DON'T SKIP THIS STEP.

Crush walnut halves in your hands just to break them up a little. Should be very coarse.



Whip egg whites until stiff, then gradually add sugar and flour, scraping bowl every now and then. Batter should be thick but pourable - like cake batter and very glossy. Add vanilla and stir in the walnuts (not the dust fm the walnuts).

Using 2 spoons, drop small mounts (about 1 heaping tablespoon each) onto parchment. Put into oven until dry and just beginning to delicately crack on top. - About 30-40 minutes. They should stay white. Let cool on baking sheets until completely dry.