Best 7 Date A Nut Meringue Cookies Recipes

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**Date-A-Nut Meringue Cookies: A Heavenly Bite of Sweetness and Texture**

Indulge in the delightful symphony of flavors and textures that is Date-A-Nut Meringue Cookies. These heavenly treats are a culinary masterpiece, combining the delicate crispness of meringue with the chewy sweetness of dates and the nutty crunch of walnuts. Each bite is an explosion of contrasting sensations, leaving your taste buds in awe. With three variations to choose from – Classic Date-A-Nut Meringue Cookies, Chocolate-Dipped Date-A-Nut Meringue Cookies, and Pistachio-Crusted Date-A-Nut Meringue Cookies – this recipe offers a trio of delectable options to satisfy every palate. Embark on a delightful baking adventure and create these exquisite cookies that are sure to impress your loved ones and become a cherished addition to your dessert repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

DATE A NUT MERINGUE COOKIES



Date a Nut Meringue Cookies image

Make and share this Date a Nut Meringue Cookies recipe from Food.com.

Provided by lemoncurd

Categories     Drop Cookies

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 5

4 egg whites
1 cup icing sugar
1/4 teaspoon ground cardamom
1 1/3 cups pitted dates, chopped
1 1/3 cups toasted walnuts or 1 1/3 cups pecans, chopped

Steps:

  • Preheat oven to 350°F Grease a cookie sheet.
  • Beat the egg whites in a large bowl on medium speed, till soft peak stage.
  • Add the sugar gradually. beat till glossy stiff peaks form.
  • Carefully fold in cardamom, dates and nuts.
  • Drop mixture by the tablespoon onto cookie sheet.
  • Bake for 10 minutes.

Nutrition Facts : Calories 111.3, Fat 5.2, SaturatedFat 0.5, Sodium 11.4, Carbohydrate 16, Fiber 1.5, Sugar 13.6, Protein 2.2

DATE-NUT MERINGUES



Date-Nut Meringues image

From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.

Provided by LaJuneBug

Categories     Drop Cookies

Time 1h30m

Yield 42 cookies, 24 serving(s)

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 200°F.
  • 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.
  • Add vanilla and beat for 1 minute. Fold in dates and walnuts.
  • 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.
  • Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.

NUTTY MERINGUE COOKIES



Nutty Meringue Cookies image

Provided by Claire Robinson

Categories     dessert

Time 2h40m

Yield approximately 2 1/2 dozen

Number Of Ingredients 6

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
Pinch salt
1/4 teaspoon vanilla extract
1 cup sugar
1/2 cup toasted and finely chopped pecans

Steps:

  • Preheat the oven to 225 degrees F.
  • In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
  • Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
  • Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring.

MERINGUE COOKIES ("FORGOTTEN KISSES")



Meringue Cookies (

Provided by Food Network

Categories     dessert

Time 2h50m

Yield about 4 dozen cookies

Number Of Ingredients 6

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams

DATE AND NUT COOKIES



Date and Nut Cookies image

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

CRUNCHY MERINGUE COOKIES



Crunchy Meringue Cookies image

Provided by Johnny Iuzzini

Categories     Cookies     Dessert     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 dozen cookies

Number Of Ingredients 4

5 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar (150 grams)
1 1/2 cups confectioners' sugar (180 grams)

Steps:

  • Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
  • Put the egg whites, cream of tartar, and 1/4 cup of the granulated sugar in the bowl of a standing mixer with the whisk and turn the mixer on to medium. Whip until the whites are foamy and then slightly increase the speed. Continue whipping until the whites have tripled in volume and are fluffy but still soft. The whites should just be starting to hold the trail of the whisk along the sides of the bowl.
  • With the motor running, very slowly sprinkle another 1/4 cup of the granulated sugar onto the whites between the bowl and the edge of the whisk. Slightly increase the mixer speed and whip until the whites start to turn glossy but are still soft. Slowly sprinkle in the remaining 1/4 cup granulated sugar and increase the heat to medium-high. Whip for 2 to 3 minutes longer, until very stiff and glossy but not dry. Transfer the whites to a very large mixing bowl.
  • Put the confectioners' sugar into a fine-mesh strainer. Sift about one quarter of it onto the whipped whites. Using the largest rubber spatula you have, gently fold the sugar into the meringue, drawing the spatula through the meringue and pulling it up and over itself from the sides of the bowl in. Move slowly and precisely so you don't knock the air out of the whites. Continue sifting and folding in the sugar in 2 or 3 more additions. Once the whites are smooth with no lumps of confectioners' sugar, they are ready.
  • The meringue can be transferred to a pastry bag with a star tip or into a resealable plastic food bag with the corner snipped and used to pipe stars, circles, or any shape you like onto the lined baking sheets. You can make the cookies as small as dimes to sprinkle over ice cream or large enough to sandwich ice cream between them. Or use 2 spoons to mound the meringue into pillows.
  • Bake for 1 hour, rotating and switching the pans halfway through. Baking time may vary depending on the size of the meringues; the cookies should feel dry, light, and hollow and have no give when you press on them. If they still feel soft, bake for 15 minutes longer and test again. Turn the oven off and let the meringues cool completely in the oven. Store the cooled meringues in an airtight container for up to 2 weeks.

VANILLA MERINGUE COOKIES



Vanilla Meringue Cookies image

Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 5

3 large egg whites
1-1/2 teaspoons clear or regular vanilla extract
1/4 teaspoon cream of tartar
Dash salt
2/3 cup sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Tips:

  • Use fresh, soft dates for a smooth and creamy filling.
  • Pit the dates and remove the skins before using.
  • If your dates are dry, soak them in warm water for 10 minutes before using.
  • Use a food processor or high-powered blender to grind the dates into a smooth paste.
  • For a chewier cookie, use a combination of chopped nuts and ground nuts.
  • Toast the nuts before using for a more intense flavor.
  • Make sure the egg whites are at room temperature before whipping them.
  • Whip the egg whites until stiff peaks form.
  • Fold the dry ingredients into the egg whites gently, until just combined.
  • Bake the cookies at a low temperature for a longer time to prevent them from browning too quickly.
  • Let the cookies cool completely before serving.

Conclusion:

Date and nut meringue cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet and nutty flavor, and delicate meringue topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these cookies a try. You won't be disappointed!

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