Fruit & Nut Meringues

For a fun holiday dessert idea, try these prune & pecan meringue cookies! Light and airy meringues, baked into crisp cookies, finished with a chocolate drizzle. I’ll show you how to make meringue cookies without cream of tartar, using just egg whites & sugar—with crunchy pecans & chewy prunes folded in. Easy to customize with your choice of mix-ins!

Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time 30 mins

Cook Time 2 hrs

yields 8 Meringue Cookies

3 large egg whites

¾ cup superfine sugar or caster sugar

¼ cup roasted pecans, finely diced

¼ cup Sunsweet® Amaz!n™ Prunes, finely diced

⅓ cup milk or dark chocolate (optional)

Preheat oven to 350°F (180°C).

Add pecans to a baking sheet and toast for 7-10 minutes, until fragrant. Remove from oven and allow to cool.

Turn oven temperature down to 250°F (120°C). Line a large baking sheet with parchment.

In a stand mixer (or by hand), whisk egg whites on medium-high speed (level 6 of 10). Slowly add superfine sugar a spoonful at a time, continuing to whisk until the mixture is glossy and forms stiff peaks (around 6-10 minutes).

Remove whisk and gently fold in diced prunes and pecans.

Transfer mixture into a piping bag with a large round piping tip.

Pipe meringues onto prepared baking sheet, making them 3 inches or so in diameter.

Bake 2 to 2½ hours, until meringues are creamy in color and can be lifted from the parchment without sticking. Then turn off oven, open the oven door, and let meringues sit until they cool completely (1-2 hours).

If desired, melt chocolate of choice (in a double boiler or microwave) and drizzle on top of cooled meringues. Allow chocolate to set before enjoying.

Yields 8-10 meringues (with 3-inch base diameter).

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