Summertime means lighter fare, and ceviche is both tasty and easy to make. With tortilla chips or wonton crisps for dipping, this is delicious served on a bed of lettuce or in a martini glass.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 100 |
| Yield: | 100 cookies |
Ingredients
- 5 egg whites, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons cornstarch
- 4 cups confectioners’ sugar, sifted
- 2 cups finely chopped cashew nuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
- 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.
Reviews
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!
I didn’t put them individual but I made a giant cake it was delicious!
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 🙂
it was so easy to cook but the test was just alright
I abosolutely loved it but it has too much sugar and it gets crushed as soon as you touch it otherwise its very good
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.
This recipe is unique and delicious. I am getting requests for the recipe every time I make it.