2largeegg whitesroom temperature, 80 to 90 grams**
⅛teaspooncream of tartar
¾teaspooncornstarch
1teaspoonvanilla
2cupssifted powdered sugarsift before measuring (½ pound/230 grams)
1 ⅓cupscashewssalted, can use lightly if preferred
12 vanilla caramels
2 ½teaspoonmilkwhole, but 2% works too
Instructions
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
In a deep metal bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks just start to form. Beat in cornstarch, then gradually add powdered sugar, about ¼ cup at a time, beating on medium speed until batter forms stiff peaks. Beat in a splash of vanilla, then fold in the cashews with a rubber scraper. Batter should be stiff enough so that you can plop it onto the baking sheet, but it will be slightly looser than meringue and might run a tad.
Drop by rounded teaspoons (or larger) about 2" apart onto prepared cookie sheet.
Bake for 15 minutes or until edges are very lightly browned. For larger cookies, bake for about 20 minutes. transfer to a wire rack to cool. When cookies are completely cool, peel them off the parchment. If you like a crispier crust and less chew, turn the oven off after your 15 or 20 minutes and keep the cookies in the hot oven for another 10 minutes, then let cool completely.
To make the drizzle, combine the caramels and milk in a microwave-safe measuring cup and microwave on 50% power, stirring every 30 seconds.
Drizzle caramel mixture over cookies. This is tricky because it's kind of thick. If you want, you can transfer it to a snipped freezer bag or decorating bag, or you can just quickly spoon it on using the very tip of the spoon. If it starts solidify too quickly, you can microwave it again for 5 to 10 seconds to get it back to drizzling consistency.
Let stand until caramel mixture is set.
Notes
For the egg whites you can use 2 large or 2 extra large or anywhere between 80 and 90 grams of egg white.