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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Patrick Guzman
[email protected]Avoid this recipe at all costs.
Ramy Midou
[email protected]This was the worst meringue recipe I've ever tried.
Maarten May
[email protected]I would not recommend this recipe to anyone.
Sajan Pariyar
[email protected]These meringues were a complete waste of time. They were so hard and dry, I couldn't even eat them.
Crystal Wren
[email protected]I followed the recipe exactly, but my meringues didn't turn out right. They were too soft and didn't hold their shape.
Siyamthanda Qanqa
[email protected]Overall, I thought this recipe was a bit too complicated. There are easier meringue recipes out there that taste just as good.
Mondli Mahlomuza
[email protected]These meringues were a bit too chewy for my liking, but they were still very flavorful.
Bimbo27 Adeola
[email protected]I had some trouble getting the meringues to hold their shape, but they still tasted great.
Mosa Motsumi
[email protected]These meringues were a bit too sweet for my taste, but they were still very good.
Pratima Sharma
[email protected]I'm not usually a fan of meringues, but these were surprisingly good. The fruitcake filling really made them special.
Ali Goldy
[email protected]These meringues are so chewy and flavorful. I love the hint of fruitcake in each bite.
Md Abdul Momin
[email protected]I love this recipe!
Niraj Karn
[email protected]Yum!
Tawsif Mahbub
[email protected]These meringues are the perfect holiday treat. They're so easy to make and they always come out perfect.
Crys Murphy
[email protected]I made these meringues for a bake sale and they sold out in minutes! Everyone loved them.
Krystal Barrett
[email protected]These meringues are so unique and festive. I love the combination of chewy meringue and fruitcake filling.
Akos Megaeni
[email protected]I've never made meringues before, but this recipe was so easy to follow. The meringues turned out perfectly and were so delicious.
Fazal Muhammad
[email protected]These meringues were a hit at my holiday party! They were so chewy and flavorful, and the fruitcake filling was the perfect touch.