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Dairy
Easy
6 Servings
Allergens 
50 Minutes
Diets
This is a nutty twist to meringue kisses. Nuts are extremely rich in aroma and flavor. Add some to soft-peaked egg whites and you’ll be going nuts for this chewy bite. They are a light and addictive confection. Serve generously, eat cautiously.
1 and 1/2 cups pecans
1 cup sliced almonds
1 cup unsweetened coconut flakes
3/4 cup pumpkin seeds
1/2 cup Gefen Dried Cranberries
3 tablespoons virgin coconut oil, melted
1/2 teaspoon Haddar Kosher Salt
2 large egg whites
2/3 cup sugar
4 ounces whipped cream cheese, at room temperature
1/2 cup water
1 teaspoon Gefen Vanilla Extract
3/4 tablespoon milk
Preheat oven to 325 degrees Fahrenheit.
Spread pecans, almonds, coconut flakes, pumpkin seeds, and dried cranberries on a sheet pan. Toss with melted coconut oil and salt. Toast for 10 minutes.
Beat egg whites and sugar until soft peaks form. Combine toasted nut mixture with beaten egg whites. Use a large scoop to portion little mounds onto the sheet pan. (They don’t come out as good if they’re small.) Bake for 15 to 20 minutes.
Let cool before transferring from the sheet pan.
To make glaze, mix cream cheese, water, vanilla and milk in a small bowl. Drizzle over meringues before serving.
Photo by Yossi Einhorn
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