Directions

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  1. Preheat oven to 140C. 
  2. Line a baking tray with baking paper.
  3. In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium high till  soft peaks form. About 5 minutes.
  4. Sift over the cream of tartar and beat through.
  5. While beating on medium, start adding the sugar, one tablespoon at a time. Wait 20 seconds before adding the next one.
  6. Once all the sugar is incorporated, continue beating on medium-high until the egg whites are thick and glossy and at stiff peak stage. Rub a little between your fingers to make sure there are no sugar grains left. If there is, keep beating.
  7. Fold in the nuts.
  8. Using a large spoon scoop the meringue mixture and carefully release them onto the baking trays at least 2 inches apart. Do not flatten.
  9. Place in the oven on the middle rack and bake for 1 hour. The outside is cooked enough when the meringue releases easily from the baking paper. If it’s still sticky, it needs to bake longer.
  10. Let them cool completely before storing in an airtight container in a cool, dry place. Best consumed within a week.