Easy Molasses Walnut Meringues with Gingerbread Spices

Servings: 24-30 meringues serving(s)

Prep time: 15 minutes

Total time: 135 minutes

Cooking time: 120 minutes

Take me to the recipe

Molasses Walnut Meringues duested with gingerbread spices

I’m always amazed at bakers who create extra fancy sweets, the home cooks who make fantastically elaborate cakes and fiddly candies. Decorative details have never been my strength (probably why my cooking style tends to be on the rustic side.)

Once in a while I have the urge to create something that looks extra special. That’s why this recipe for Molasses Walnut Meringues caught my eye. While I’m no expert with a pastry bag, meringue I can make, and meringue has a way of looking fancy with next to no effort.

You might be surprised at how easy it is to make meringue — a few ingredients, a good set of beaters and you’re set. Be prepared to feel very accomplished with very little effort.

These meringues have a glossy golden look to them and are very pretty on a plate filled with Christmas cookies. The taste reminds me of the sponge toffee from my childhood and the texture is similar too.

Molasses Walnut Meringues duested with gingerbread spices

The cooking time presented with the recipe is very broad because sugary things can have a mind of their own. Molasses Walnut Meringues bake in a slow oven for a long time, until they dry out, which can vary depending on their size.

Molasses Walnut Meringues with Gingerbread Spices Recipe

Ingredients:

  • ½ cup egg whites, room temperature (about 4 eggs)
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 Tbsp. cornstarch
  • ½ cup icing sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/3 cup chopped walnuts
  • Gingerbread spice blend (optional, recipe below)

Instructions:

  1. Preheat oven to 225 F. Line baking sheets with parchment paper.
  2. Beat egg whites on medium until foamy (about 30 seconds). Whisk together granulated sugar, salt, cornstarch and icing sugar and gradually add to egg whites.
  3. Increase speed to high and beat until stiff peaks form (about 7-8 minutes.)
  4. Using a rubber spatula fold in the molasses and walnuts.
  5. Spoon mixture into a piping bag or a plastic bag with a bottom corner snipped off.
  6. Pipe onto prepared baking sheets (in either swirls or big dollops) about an inch apart.
  7. Dust lightly with a few pinches of gingerbread spices.
  8. Bake meringues until they have completely dried out, anywhere from  1 1/2 to 2 hours depending on the size and shape you choose.
  9. Store in an airtight container in a cool place for up to a week.

Gingerbread Spice Blend

  • 2 tsp. ginger
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. nutmeg
  • ½ tsp. cloves

Blend spices and store in a cool, dry place.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

10 thoughts on “Easy Molasses Walnut Meringues with Gingerbread Spices

  1. Taraleigh Scott says:

    When do you mix in the icing sugar and cornstarch??

    1. Hi Taraleigh, you mix in the icing sugar and cornstarch after beating the eggwhites until they are foamy

  2. Joan says:

    Can you freeze these meringues?

    1. Bridget Oland says:

      Hi Joan, Yes, meringues freeze well, for a few weeks anyway.

  3. Dorothy Moye says:

    Would these still work if I left out the nuts?

    1. Bridget Oland says:

      Hi Dorothy, Yes, the recipe would still work and would still be delicious.

  4. Evelyn says:

    Hello! I am wondering if I could use all molasses for these meringues. I know that honey and even maple syrup can be used in place of sugar, so what about molasses> I was recently given two bottles. Thank you in advance.

    1. Lynn Purdy says:

      Evelyn, If you were to substitute molasses for the sugar, I am afraid you would have globs instead of meringues. The sugar is much lighter than the molasses and reacts with the egg to be light and fluffy. SO the answer to your question would be ‘no’, sorry.

  5. LPV says:

    This is a perfect recipe for when I have to bring something in for a tea or any other event. I love the ease of it as I too, can’t do the “fiddly” stuff to make fancy sweets. I am usually making the more rustic food like loaves and plain cookies. :)

    1. Lynn Purdy says:

      LPV, I hope you give this recipe a try, next time you have to bring ‘something’. It is non-fussy and delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

7235 Views