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