Pumpkin Spice Meringue Cookies with Pecans
Ingredients:
¼ cup hot water
2 Bigelow®
Pumpkin Spice Tea Bags
Egg whites from 2 large eggs, at room temperature
½ teaspoon Cream of Tartar
½ cup superfine sugar
¼ cup chopped pecans (or walnuts)
Parchment paper
Yield: Makes 24 cookies
*Variations:
Mint Medley Meringues: Substitute Mint Medley Herb Tea
for the Pumpkin Spice, and substitute crushed peppermint
candies (or candy canes) for the pecans.
Ginger Spice Meringues: Substitute Ginger Snappish Herb
Tea for the Pumpkin Spice, and finely chopped
crystallized ginger for the pecans.
Instructions:
In a measuring cup, steep tea bags in hot water for 5 minutes.
Thoroughly squeeze tea bags into cup before discarding. Allow tea
to cool.
Preheat oven to 275º 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 cream of tartar, then
the sugar, a little at a time, and raise the speed of the mixer to
high.
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.
Note: Superfine sugar is sometimes sold as "castor" or
"caster" sugar and is available in the baking section in most
supermarkets. You can make your own superfine sugar by processing
regular granulated sugar in a food processor for approximately 30
seconds.
Note: High humidity can sometimes affect the results of this
recipe. Dry days are best to make meringues.
Nutritional Information:
Serving Size: 1 cookie
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
26 |
|
1% |
| Protein |
0.4 |
grams |
1% |
| Carbohydrate |
4 |
grams |
1% |
| Total Fat |
0.8 |
grams |
1% |
| Alcohol |
0 |
grams |
| Cholesterol |
0 |
milligrams |
0% |
| Saturated Fat |
0.07 |
grams |
0% |
| Monounsaturated Fat |
0.5 |
grams |
| Polyunsaturated Fat |
0.2 |
grams |
| Trans Fatty Acid |
0 |
grams |
| Total Dietary Fiber |
0.1 |
grams |
0% |
| Total Sugar |
4 |
grams |
| Percentage of Calories
|
| Protein |
6% |
| Carbohydrate |
66% |
| Total Fat |
28% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
5 |
milligrams |
0% |
| Potassium |
20 |
milligrams |
1% |
| Vitamin A |
0.06 |
Retinol Equivalent |
0% |
| Vitamin C |
0.01 |
milligrams |
0% |
| Calcium |
1 |
milligrams |
0% |
| Iron |
0.04 |
milligrams |
0% |
| Vitamin D (ug) |
0 |
micrograms |
0% |
| Thiamin |
0.01 |
micrograms |
1% |
| Riboflavin |
0.01 |
milligrams |
1% |
| Niacin |
0.02 |
milligrams |
0% |
| Pyridoxine (Vitamin B6) |
0 |
milligrams |
0% |
| Folic Acid |
0.4 |
milligrams |
0% |
| Cobalamin (Vitamin B12) |
0 |
micrograms |
0% |
| Nutritional Recipe
Features |
| Low in Sodium |
| Low in Cholesterol |
| Gluten-free |
| Dairy Free |
| Soy Free |
| Low in Fat |