Meringue Walnuts are sweet, crunchy, and perfect for munching or as topping for desserts. Try them on pancakes, German pancakes, French toast, or ice cream! They can be stored in an airtight container for several weeks so they also make a great gift. I normally make these for the holidays, since eggnog uses a lot of egg yolks and this uses only the egg whites.
- 2 Egg Whites
- 1 cup Granulated White Sugar
- 1 pinch Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
- 1 lb Walnut Halves or Pieces
- 1/2 cup Butter (one stick)
- Preheat oven to 325 degrees F (165 degrees C).
- Prepare an area for cooling, such as parchment paper or aluminum foil spread over a couple of cookie sheets.
- Melt butter in a 9×13 inch baking pan by placing pan in the oven. Keep an eye on this so it does not burn. If the butter starts to brown, take the pan out and put it in a heat-resistant place until the nuts are ready. (The important part is the melted butter, we don't need the pan to be hot)
- Beat egg whites until soft peaks begin to form. A stand mixer is great, or a regular hand-held mixer works just fine too.
- Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy.
- Fold in nuts and coat well with the egg white mixture.
- Carefully spread meringue-coated nuts over melted butter in pan.
- Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. The meringue will start to look dry instead of gooey.
- Remove nuts from pan while still hot and spread out on the prepared cooling area. Give the nuts as much space as possible and break up any large pieces so they don't stick together. Let cool completely before eating or packaging them.