Publisher Photo
Publisher Photo
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
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min./batch + cooling

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

Nutritional Facts

1 each: 43 calories, 3g fat (1g saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups Brazil nuts
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Using the slicing blade of a food processor, slice Brazil nuts; set aside.
  2. 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.
  3. 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.
Originally published as Brazil Nut Meringues in Taste of Home Christmas Annual Annual 2009, p134

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