Meringue Nuts
Crispy, nutty meringue nuts combine toasted walnuts with light, airy egg whites for a delightful treat perfect for gifting or snacking. Sweet, crunchy, and flavorful.
Ingredients
Instructions
- Toast walnuts in the oven until light brown.
- Beat egg whites until stiff peaks form.
- Gradually beat in sugar and salt until the mixture is stiff and glossy.
- Gently fold toasted nuts into the meringue mixture.
- Melt butter in a cookie pan and spread the nuts over the butter.
- Bake at 325°F (163°C) for approximately 40 minutes.
- Stir every 10 minutes or until nuts are coated with browned covering and no butter remains in the pan.
- Cool on paper towels before serving or gifting.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites. If you want a sweeter taste, consider adding a bit more sugar gradually. You can also substitute walnuts with pecans or almonds for a different flavor profile. For a hint of spice, try adding a pinch of cinnamon or nutmeg to the meringue mixture.
Serving Suggestions
These meringue nuts make a delightful snack on their own or can be served as a topping for desserts like ice cream or yogurt. They pair beautifully with Danish Prune Bar Cookies for a sweet treat platter. Consider serving alongside a cheese board filled with various cheeses and fruits for a balanced appetizer spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to a week. If you live in a humid climate, consider refrigerating them to maintain their crispness. To reheat, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for about 10 minutes to restore crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Nuts contains roughly 384 calories, with 20g protein, 8g carbohydrates, and 33g fat. It is an excellent source of protein (40% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1937mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes instead of egg whites for meringue?
While traditional meringue relies on egg whites for structure and stability, you can use aquafaba, the liquid from canned chickpeas, as a vegan alternative. Whip it until it forms stiff peaks, just like egg whites, and proceed with the recipe as usual.
What can I do if my meringue isn't forming stiff peaks?
If your meringue isn't reaching stiff peaks, ensure there are no traces of yolk in the egg whites, and that your bowl and beaters are clean and dry. Sometimes, adding a pinch of cream of tartar can help stabilize the meringue and assist in achieving the desired texture.
How do I know when the nuts are done baking?
The nuts are done when they have a golden brown coating and no butter remains in the pan. Stir them every 10 minutes to ensure even browning and prevent burning. The total baking time is around 40 minutes, but keep an eye on them in the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).