“From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.”
READY IN:
1hr 30mins
SERVES:
24
YIELD:
42 cookies
UNITS:
US

Ingredients Nutrition

  • 2 egg whites
  • 1 dash salt
  • 12 cup sugar
  • 1 teaspoon vanilla or 1 teaspoon rum extract
  • 1 cup dates, pitted and snipped
  • 1 cup walnuts, finely chopped

Directions

  1. Preheat oven to 200°F.
  2. In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
  3. Add vanilla and beat for 1 minute. Fold in dates and walnuts.
  4. Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
  5. Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.

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