CHEWY FRUITCAKE MERINGUES
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h50m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
- Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
- Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
- Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.
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Oscar Alvarado
[email protected]These meringues are a bit too sweet for my taste, but they're still pretty good. I think I'll try making them with less sugar next time.
Dipen BudhaThoki
[email protected]I've made these meringues several times now and they're always a hit! They're so easy to make and they're always delicious.
tankthedog1554
[email protected]These meringues are the perfect way to use up leftover fruitcake. They're easy to make and they taste delicious.
Shukar Rai
[email protected]I'm not a big fan of fruitcake, but these meringues were surprisingly good! The chewy texture and the hint of fruitcake flavor were perfect.
Senait Esayas
[email protected]These meringues are so pretty! I can't wait to try them.
Resandu Nimsara
[email protected]Yum!
Rasal Sarder
[email protected]These meringues were a disaster! They didn't turn out chewy at all, and they tasted like cardboard. I followed the recipe exactly, so I'm not sure what went wrong.
Christopher Copeland
[email protected]These were a little too chewy for my taste, but the flavor was good. I think I'll try making them again with less fruitcake.
Alicia Ortega
[email protected]These meringues are the perfect holiday treat! They're festive, delicious, and easy to make. I'll definitely be making them again next year.
israel davis
[email protected]I've never made meringues before, but these were so easy to follow and turned out great! I love the chewy texture and the hint of fruitcake flavor.
Ibraheem Saim
[email protected]These chewy fruitcake meringues were a hit at my holiday party! They're so easy to make and they taste delicious. I used a variety of dried fruits and nuts in mine, and they turned out perfectly chewy and flavorful.