These are cashew meringues that taste unbelievably good. Serve cookies as is or drizzle with melted chocolate or caramel.

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
100
Yield:
100 cookies
Advertisement

Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.

    Advertisement
  • In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.

  • Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

Nutrition Facts

36 calories; protein 0.6g 1% DV; carbohydrates 5.7g 2% DV; fat 1.3g 2% DV; cholesterolmg; sodium 3.3mg. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2004
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/01/2009
it was so easy to cook but the test was just alright Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2004
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. Read More
(21)
Rating: 4 stars
09/12/2004
This recipe is unique and delicious. I am getting requests for the recipe every time I make it. Read More
(8)
Rating: 4 stars
04/11/2007
I abosolutely loved it but it has too much sugar and it gets crushed as soon as you touch it otherwise its very good Read More
(7)
Advertisement
Rating: 3 stars
06/01/2009
it was so easy to cook but the test was just alright Read More
(4)
Rating: 5 stars
12/12/2014
My husband declared these AWESOME! I personally thought they were a bit sweet even after using salted cashews. They are very good however. I've never made meringues before but had 5 egg whites to do something with and this recipe fit the bill especially since I had cashews! I think I may be making these again! Thanks! Read More
(3)
Rating: 5 stars
07/11/2014
I didn't put them individual but I made a giant cake it was delicious! Read More
(1)
Advertisement
Rating: 5 stars
05/29/2013
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:) Read More
(1)