Constant Comment® Meringue Cookies With Pecans
1/4 cup hot water
Constant Comment® Tea Bags*
Egg whites from 2 large eggs, at room temperature
1/2 teaspoon lemon juice
1/2 cup sugar
¼ cup chopped pecans (or walnuts)(optional)
Yield: Makes 24 cookies
*Variations: Mint Medley Meringues: Substitute Bigelow
Mint Medley Herb Tea for the Constant Comment Tea and
substitute chocolate chips for the pecans.
In a measuring cup, steep tea bags in hot water for 5 minutes.
Thoroughly squeeze tea bags into cup before discarding. Allow tea
Preheat oven to 275º F and place rack on middle
setting. Line a large baking sheet with parchment paper.
Beat egg whites on medium-high speed with an electric mixer,
until soft peaks form (about 2 minutes). Add the lemon juice, then
the sugar, a little at a time, and raise the speed of the mixer to
Add 1 teaspoon of the prepared tea and continue to beat on high
until stiff peaks form (about 5 minutes). The mixture should be
very voluminous and look like fluffy whipped cream. Don't
over-beat...the mixture should look glossy, not dry.
Using a 2 oz. ice cream scoop (or 2 spoons), place rounded
mounds of meringue (about 2 tablespoons per cookie) onto prepared
baking sheet and sprinkle with chopped nuts. Bake for 45 minutes,
until firm to the touch. Turn off oven and allow the cookies to
slowly cool as the oven cools (at least another hour). They will be
crisp on the outside, with a slightly soft center. When they are
finished, they will release from the parchment very easily.
Cool completely on a wire rack before storing in an airtight
container on the countertop.
Serving Size: 1 cookie
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Dietary Fiber 0g