Date Nut Meringues
Light, airy, and irresistibly crisp, these Date Nut Meringues are the perfect bite-sized treat to delight your taste buds! Crafted from just six simple ingredients, including silky-smooth egg whites, sweet pitted dates, and crunchy pecans or walnuts, these cookies are a harmonious blend of sweetness and nuttiness. The addition of vanilla extract elevates their flavor, while their delicate texture comes from gently folding in the mix-ins and baking low and slow. Whether you're hosting a tea party, looking for a gluten-free dessert, or simply craving a guilt-free indulgence, these meringues are sure to impress. Best of all, they're easy to make and can be stored for days, making them an excellent make-ahead option for special occasions. Perfect for holiday cookie platters or an everyday sweet sensation, these divine morsels are as elegant as they are delicious.
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Recipe Information
Ingredients
- 3 large Egg whites
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Pitted dates, finely chopped
- 0.5 cup Pecans or walnuts, finely chopped
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone baking mats.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until just foamy.
Sprinkle in the salt and continue beating the egg whites until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted.
Add the vanilla extract and mix just until incorporated.
Gently fold in the chopped dates and nuts using a spatula. Be careful not to overmix, as you want to preserve the airy structure of the meringue.
Using a teaspoon, drop dollops of the meringue mixture onto the prepared baking sheets, leaving an inch of space between each cookie.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door during baking, as this can cause the meringues to collapse.
After 90 minutes, turn off the oven and leave the meringues inside to cool completely, about 1-2 hours. This will help them dry out and achieve their characteristic crisp texture.
Remove the meringues from the baking sheet and store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 227.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
