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Cashew Meringues

  • Cook Time: 15 minutes
  • Servings: Makes 60 cookies.
  • Course: Dessert

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  • 4 egg whites
  • 1 teaspoon vanilla
  • 4 cups sifted powdered sugar
  • 1/4 teaspoon cream of tartar
  • 2 cups chopped cashews or mixed nuts
  • 12 vanilla caramels, unwrapped
  • 2 teaspoons milk


Step 1

In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes.

Step 2

Meanwhile, line a cookie sheet with Reynolds® Parchment Paper; set aside.

Step 3

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1 to 2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.)

Step 4

Using a spoon, gently fold in the cashews or mixed nuts.

Step 5

Drop egg white mixture by rounded teaspoon about 2 inches apart onto prepared cookie sheet.

Step 6

Bake cookies in a 325 degree F oven about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.

Step 7

In a small saucepan combine the caramels and milk. Heat and stir over low heat until the caramels are melted.

Step 8

Place cookies on a wire rack over parchment paper. Drizzle caramel mixture over cookies. If desired, sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set.

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