Spiced Walnut Meringues

1. 1

   Place a medium skillet or frying pan over medium heat. Add walnuts in a single layer and toast, stirring frequently, until the nuts are fragrant and starting to brown. Remove from the heat and transfer to a cutting board. Let the nuts cool, then finely chop them--you should end up with a mix of textures, from small chunks to pebbles to dust. Set aside.

2. 2

   Preheat the oven to 300u00b0 F, and position a rack in the middle. Line two baking sheets with parchment paper.

3. 3

   In a medium bowl, beat egg whites until they hold soft peaks. Slowly beat in sugar, about 1 tbsp at a time. Continue beating until the meringue is glossy and holds stiff peaks. Fold in walnuts, cloves, and nutmeg.

4. 4

   Drop teaspoonfuls of the mixture onto the lined baking sheets. (I find it easiest to use two spoons--one to scoop and one to push.) Bake for 16-18 minutes, or until the meringues are firm on top and a pale ivory color all over. Turn off the oven, open the door, and let the meringues cool in the open oven for 1-2 hours (or overnight), until completely cooled.

5. 5

   Once the meringues are cooled, transfer to an airtight container. They will keep in a cool, dry place for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.