Total Time
50mins
Prep 20 mins
Cook 30 mins

A fabulous meringue cookie from an old 1940's Better Homes and Gardens cookbook. These are so light and airy, yet with a touch of chewy texture from the dates and nuts. They are a rich combination of flavors while the only fat in them is from the nuts! They are a must during the holidays. Note, these are best made when it's not humid.

Ingredients Nutrition

Directions

  1. Preheat oven to 300ºF, place rack in center of oven.
  2. Line baking sheet with parchment paper.
  3. Combine and sift together powdered sugar and flour into a small bowl; set aside.
  4. Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
  5. *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
  6. Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
  7. Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
  8. Gently fold in nuts, dates and vanilla extract.
  9. Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
  10. Shape into fingers, if desired, or leave in mounds.
  11. Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
  12. Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
  13. When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
  14. Store in an airtight container; use waxed paper between layers.

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