Spiced Walnut Meringues

• 4 ounces (about 1 cup) raw walnut halves
• 2 large egg whites, at room temperature
• 1/2 cup superfine (caster) sugar
• 1/8 teaspoon ground cloves
• Pinch of ground or finely grated nutmeg

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. Preheat the oven to 300u0b0 F, and position a rack in the middle. Line two baking sheets with parchment paper.
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. 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. Once the meringues are cooled, transfer to an airtight container. They will keep in a cool, dry place for up to a week.

walnut halves, egg whites, sugar, ground cloves, ground

Taken from food52.com/recipes/28295-spiced-walnut-meringues (may not work)