Brazil Nut Meringues Recipe

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These crisp meringues simply melt in your mouth. No one would guess that a mere four ingredients could create such a fantastic treat! —Margaret Reinhardt, Muskego, Wisconsin

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Brazil Nut Meringues Recipe

Prep: 20 min. Bake: 30 min./batch + cooling

Yield: 42 Servings

20 30 50

Ingredients

1-1/2 cups Brazil nuts
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

Directions

Using the slicing blade of a food processor, slice Brazil nuts; set aside.
In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in nuts.
Drop by teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3-1/2 dozen.

Nutritional Facts 1 cookie equals 43 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Originally published as Brazil Nut Meringues in Taste of Home Christmas Annual Annual 2009, p134

Brazil Nut Basics

The Brazil nut shell is very hard. To make it easier to crack, bake the nuts at 400° for 15 minutes. Or place in a saucepan and cover with water. Bring to a boil; boil for 3 minutes. Drain; cover with ice water and let stand for 2 minutes. Drain and crack. One pound of Brazil nuts in the shell yields about 1-1/2 cups of nut meat.