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Crispy Meringue Fruit and Nut Snack Mix (White Dragon Crunch)

Recipe by Family Tree Foodie

Ingredients

For the Crispy Vanilla-Almond Meringues

  • 3 large egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 2/3 cup granulated sugar
  • 1 pinch kosher salt
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tsp finely grated mandarin or orange zest (optional)

For the White Dragon Crunch Mix

(Quantities can be adjusted to your preferred snack ratio, but a standard guideline is about 1 to cups of each base element)

  • Salted macadamias
  • Lightly salted cashews
  • Yogurt-covered pretzels (broken into bite-sized pieces)
  • Freeze-dried strawberries
  • Freeze-dried mangos
  • Freeze-dried fig slices
  • Dried mandarins
  • Black sesame seeds (for tossing at the end)

Instructions

1.  Prep the Oven & Pan

  • Preheat your oven to 225°F 
  • Line a large baking sheet with a clean sheet of parchment paper.

2. Whip the Egg Whites

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites, cream of tartar, and a pinch of salt.
  • Beat on medium speed until the mixture becomes uniform and frothy.

3. Slowly Add Sugar to Stiff Peaks

  • With the mixer running, gradually add the granulated sugar about 1 tablespoon at a time.
  • Once all the sugar is in, increase the speed to medium-high and continue beating until the meringue is thick, glossy, and holds stiff peaks.

  • Tip: Rub a little mixture between your fingers; it should feel completely smooth, not grainy.

4. Add Flavor 

  • Beat in the vanilla extract and scant almond extract until just incorporated.
  • If using the optional citrus zest, gently fold it in by hand.

5. Shape the Meringue Clouds

  • Instead of piping perfect shapes, use two small spoons to swoop irregular, cloud-like mounds onto your prepared baking sheet.
  • Aim for rustic swirls, peaks, and dramatic texture—these do not need to be uniform.

6. Bake and Dry

  • Bake for 70–85 minutes until the meringues are completely dry and crisp to the touch. They should remain pale ivory with minimal to no browning.
  • Turn off the oven, crack the door open slightly, and let the meringues sit inside to dry out completely for another 30–60 minutes. Remove and cool fully.

7. Assemble the White Dragon Crunch

  • Once cooled, gently break the meringues into large, dramatic shards.
  • In a large glass bowl, gently toss together your base mix-ins: the salted macadamias, lightly salted cashews, pieces of yogurt-covered pretzels, freeze-dried strawberries, freeze-dried mangos, freeze-dried figs, and dried mandarins.
  • Last but not least, carefully fold in your crunchy meringue shards and a sprinkle of black sesame seeds so everything is beautifully distributed without breaking the meringues into dust.
  • Store immediately in an airtight container to keep everything perfectly crisp!

Find it online: https://familytreefoodie.com/meringue-fruit-nut-snack-mix/

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