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Caramel Cashew Meringue Cookies
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Caramel Cashew Meringue Cookies

Caramemel Cashew Meringues
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 60
Author Cookie Madness

Ingredients

  • 2 large egg whites room temperature, 80 to 90 grams**
  • ⅛ teaspoon cream of tartar
  • ¾ teaspoon cornstarch
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar sift before measuring (½ pound/230 grams)
  • 1 ⅓ cups cashews salted, can use lightly if preferred
  • 12 vanilla caramels
  • 2 ½ teaspoon milk whole, 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.