Chewy Raspberry Walnut Meringues
|Egg whites||3 Large|
|Sugar||3⁄4 Cup (12 tbs)|
|Walnut halves||1 Cup (16 tbs), finely chopped|
|Pure vanilla extract||1 Teaspoon|
|Kosher salt||1⁄2 Teaspoon|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Working with a stand mixer fitted with the whisk attachment, or with a hand mixer with a large bowl, beat the egg whites on medium speed until soft peaks form. Increase the speed to high and slowly add the sugar, beating until glossy, stiff peaks form. Gently fold in the walnuts, vanilla, and salt.
Spoon heaping tablespoon–size amounts of batter 2 inches apart onto the prepared baking sheets. Spoon 1⁄4 teaspoon of jam into the center of each cookie and bake, rotating the sheets halfway through the baking time, until lightly golden, 15 to 18 minutes. Let cool on the baking sheets before transferring the meringues to a wire rack.