Servings: 24-30 meringues serving(s)
Prep time: 15 minutes
Total time: 135 minutes
Cooking time: 120 minutes
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.
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
- 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)
- Preheat oven to 225 F. Line baking sheets with parchment paper.
- 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.
- Increase speed to high and beat until stiff peaks form (about 7-8 minutes.)
- Using a rubber spatula fold in the molasses and walnuts.
- Spoon mixture into a piping bag or a plastic bag with a bottom corner snipped off.
- Pipe onto prepared baking sheets (in either swirls or big dollops) about an inch apart.
- Dust lightly with a few pinches of gingerbread spices.
- Bake meringues until they have completely dried out, anywhere from 1 1/2 to 2 hours depending on the size and shape you choose.
- 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…
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